The chill of autumn invites comforting meals that warm the soul. One dish that stands out for its nostalgic appeal and thriving flavor is a classic potato soup made in a crockpot. Growing up, my family had this deliciousness simmering in our kitchen, filling the air with a savory aroma. It’s pure comfort food that transcends generations, perfect for sharing with loved ones or enjoying all on your own.
This Old Fashioned Crockpot Potato Soup combines simple yet hearty ingredients that are always accessible. Imagine six large potatoes, peeled and diced, mixed with a chopped onion and two diced carrots, all soaked in three cups of vegetable or chicken broth. The addition of a cup of milk and half a cup of heavy cream brings creaminess to the soup, while salt and pepper balance the flavors wonderfully. If you like, crumbled bacon adds a savory twist, making each serving a delightful experience. For garnish, chopped green onions can offer a fresh bite that elevates the dish.
The preparation method for this soup is refreshingly straightforward. You simply place the potatoes, onion, and carrots into your slow cooker, pour in the broth, and season with salt and pepper. Allow the mixture to cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. About 30 minutes before serving, you add the milk and heavy cream, giving your soup that luscious texture. A quick mash of some potatoes with a fork can thicken the soup to your liking. When serving, a sprinkle of crumbled bacon and green onion makes it all the more inviting.
This recipe is an excellent choice for chilly nights or family gatherings. Whether you’re hosting a potluck or merely cozying up at home, this potato soup is bound to please. It’s not just a meal; it’s a memory in the making.
Why You’ll Love This Old Fashioned Crockpot Potato Soup
- Quick and Easy: With minimal prep work, this soup is ready to cook while you go about your day.
- Comfort Food: It’s a warm bowl of happiness, perfect for those stress-filled days or simple family dinners.
- Versatile Ingredients: You likely have most ingredients in your pantry or fridge, making it an easily accessible recipe.
- Rich and Creamy: The blend of milk and heavy cream creates a decadent texture that everyone will love.
- Customizable: You can easily modify this soup with different vegetables, seasonings, or protein options.
Potato Tips
When using the six large potatoes in this recipe, consider the type. Russet potatoes are ideal for soups due to their starchy texture, which allows them to break down smoothly and create a creamy base. Opt for potatoes that are firm and free from blemishes. Freshly peeled and diced potatoes offer the best flavor and texture, impacting the overall taste of your soup.
Options for Substitutions
- Potatoes: Swap out Russets for Yukon Gold for a buttery flavor.
- Broth: Use low-sodium vegetable broth for a lighter soup or chicken broth for added richness.
- Milk: Substitute whole milk with almond milk or oat milk for a dairy-free version.
- Cream: Greek yogurt can be used instead of heavy cream for a healthier twist.
- Veggies: Add celery or corn for additional texture and flavor.
- Bacon: Leave out bacon to make it vegetarian, or use turkey bacon for a lighter option.
Watch Out for These Mistakes
Cooking potato soup might seem straightforward, but some common pitfalls can affect your results. One mistake is overcooking the potatoes, which can lead to a mushy texture rather than the desired creamy consistency. It’s important to keep an eye on your cooking time, especially if you’re using the high setting on the crockpot.
Another issue could be seasoning. Adding salt and pepper too early might result in a lack of flavor later; always taste before serving and adjust as necessary. Additionally, don’t add the milk and cream too early in the cooking process, as heat can cause them to curdle. Timely addition is key to achieving that luscious texture. Lastly, mashing too many potatoes can lead to a thick consistency that veers away from the ideal soup texture.
What to Serve With Old Fashioned Crockpot Potato Soup?
This potato soup pairs beautifully with crunchy sides like biscuits or a fresh garden salad. You might also consider serving it with warm, crusty bread for a heartier meal. A simple side of sautéed greens, such as spinach or kale, can add a nutritious touch to your dinner. These sides complement the creamy texture and flavors of the soup, creating a balanced and enjoyable meal.
Storage Instructions
Store: This soup can be kept in the refrigerator for up to 5 days. Allow it to cool completely before transferring to an airtight container.
Freeze: You can freeze the soup for up to 3 months for longer storage. However, it’s best to skip adding milk and cream before freezing, as they can separate. Add these ingredients when you reheat for the best flavor.
Reheat: To reheat, warm the soup on the stovetop over medium heat until heated through, stirring occasionally. Alternatively, microwave in a microwave-safe bowl, covering it loosely, and heat in 1-minute intervals until hot.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Level of Difficulty: Easy
Servings: Approximately 6-8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 1,200-1,400
Protein: 25-30 grams
Fat: 50-60 grams
Carbohydrates: 150-180 grams
Ingredients
- 6 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 3 cups vegetable or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 3 slices of bacon, cooked and crumbled (optional)
- Chopped green onions for garnish (optional)
Step-by-Step Instructions
Step 1: Prep the Vegetables
Start by peeling and dicing the six large potatoes. You want them to be of uniform size so they cook evenly. Next, chop one onion and dice two carrots. These vegetables will create the heart of your soup, so take your time to prepare them properly.
Step 2: Combine in the Slow Cooker
Place the diced potatoes, chopped onion, and diced carrots into the slow cooker. Layer them neatly to ensure even cooking. This is where all the flavors begin to meld together.
Step 3: Add Broth and Season
Pour three cups of vegetable or chicken broth over the vegetables. Then, season generously with salt and pepper. Stir gently to mix the broth with the veggies, ensuring all are coated in the delicious liquid.
Step 4: Set Your Slow Cooker
Cover your slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The goal is for the vegetables to become tender and the flavors to combine beautifully. Time to relax while the crockpot does the work.
Step 5: Add Cream and Mash
About 30 minutes before you plan to serve the soup, stir in the cup of milk and half a cup of heavy cream. This step enriches the soup’s texture. If you prefer a thicker soup, use a fork to mash some of the potatoes directly in the crockpot.
Step 6: Serve and Enjoy
When the soup is finished, ladle it into bowls. If you like, top your servings with crumbled bacon and chopped green onions for a pop of flavor and color. Enjoy this heartwarming dish with loved ones, making memories around your dining table.
This Old Fashioned Crockpot Potato Soup is a delightful embrace of comfort on a plate. I invite you to try this recipe and share your thoughts. It’s not just about the soup but the experience of making it and sharing it. Explore more of my recipes for wholesome meals to fill your kitchen with warmth and happiness.
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Old Fashioned Crockpot Potato Soup
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian (optional with bacon)
Description
A comforting and hearty potato soup made in a crockpot, perfect for chilly nights and family gatherings.
Ingredients
- 6 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 3 cups vegetable or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 3 slices of bacon, cooked and crumbled (optional)
- Chopped green onions for garnish (optional)
Instructions
- Prep the vegetables by peeling and dicing the potatoes, chopping the onion, and dicing the carrots.
- Combine the diced potatoes, chopped onion, and diced carrots in the slow cooker.
- Add the broth over the vegetables and season with salt and pepper.
- Set the slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- Add the milk and heavy cream about 30 minutes before serving.
- Serve in bowls topped with crumbled bacon and chopped green onions, if desired.
Notes
This soup can easily be customized with different vegetables or protein options. Great for freezing without the cream added.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
