Hearty Crockpot Potato Soup: Easy Creamy Comfort (Print Version)

Hearty Crockpot Potato Soup, a creamy, satisfying meal for chilly nights. Simple ingredients, slow-cooked perfection. Pure comfort in a bowl!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian (with veggie broth)

# Ingredients:

→ Base Ingredients

01 - 3 lbs Yukon Gold Potatoes, peeled and diced (about 1-inch cubes)
02 - 1 large yellow onion, finely chopped
03 - 4 cloves garlic, minced
04 - 6 cups vegetable broth (or chicken broth)
05 - 8 oz cream cheese, softened and cut into cubes

→ Flavor Boosters

06 - 1 tsp dried thyme
07 - 1/2 tsp smoked paprika
08 - 1.5 tsp salt (or to taste)
09 - 1/2 tsp freshly ground black pepper (or to taste)
10 - 1 tbsp olive oil (for optional sauté)

→ Creamy Finishers

11 - 1.5 cups whole milk
12 - 2 cups sharp cheddar cheese, freshly shredded (plus more for garnish)

→ Garnish & Toppings

13 - Fresh green onions, sliced
14 - Cooked bacon bits (optional)

# Instructions:

01 - First things first, get those potatoes peeled and diced into roughly 1-inch cubes. Uniformity helps them cook evenly, which is super important for that smooth texture later. While you're at it, finely chop your onion and mince your garlic. I usually get a little chaotic with the potato peeling, sometimes I leave a few bits of skin on, gives it character, right? Just make sure everything is ready to go before it all hits the crockpot. That way, you're not scrambling.
02 - Now, if you're feeling fancy (or just want that extra layer of flavor), heat a little olive oil in a skillet over medium heat. Toss in your chopped onion and sauté until it's softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until fragrant – don't let it burn, hon! This step really deepens the flavor profile of your Hearty Crockpot Potato Soup, though you can skip it if you're really pressed for time. I've skipped it before, and it was still good, just not *as* good.
03 - Time for the magic! Transfer your diced potatoes, the sautéed onion and garlic (if you did that step), vegetable broth, dried thyme, smoked paprika, salt, and pepper into your slow cooker. Give it a good stir to combine everything. I always take a moment to just inhale the aroma of the thyme and paprika mixing; it just smells like comfort already. Make sure the potatoes are mostly submerged in the broth. If they're not, just add a little more broth until they are.
04 - Cover your crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are fork-tender. This is where the slow cooker really shines – you just set it and forget it! I've definitely made the mistake of checking it too often and letting out all the heat, which just slows things down. So, resist the urge to peek! When they're done, the potatoes should practically fall apart when you poke them with a fork.
05 - Once the potatoes are tender, it’s time to make this Hearty Crockpot Potato Soup truly creamy. Add the cream cheese and whole milk to the crockpot. Grab a potato masher or a large fork and gently mash some of the potatoes against the side of the pot. I like my soup a bit chunky, so I don't mash everything, but you do you! You'll see the soup start to thicken and get that beautiful, rich consistency. Sometimes I get a little overzealous and splash myself, but it's worth it.
06 - Finally, stir in most of the shredded sharp cheddar cheese until it's melted and fully incorporated. Give it a taste and adjust any seasonings if needed. Sometimes it needs a little more salt, sometimes a dash more pepper. Ladle your warm Hearty Crockpot Potato Soup into bowls, then top with a sprinkle of the remaining cheddar, some fresh green onions, and maybe a few crispy bacon bits if you're feeling extra. It should look thick, creamy, and utterly inviting. Enjoy your masterpiece!

# Notes:

01 - Don't over-mash your potatoes; a few chunks add great texture.
02 - Cream cheese is key for that velvety smooth finish, seriously don't skip it.
03 - Prep your veggies the night before to make morning assembly a breeze.
04 - Serve with a side of crusty bread for dipping, it's a game-changer!

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - potato masher
03 - sharp knife
04 - cutting board
05 - large skillet (optional)

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 10-15g

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