Who doesn’t love the hearty, soul-nourishing taste of a good potato soup? Even better, what if it could be made with minimal effort, letting you enjoy the comfort of a home-cooked meal without the hassle? With a crockpot, this dream can become a reality. Imagine coming home from a long day to the inviting, mouth-watering aroma of potato soup, like a warm hug from your kitchen. Is there anything more satisfying?
As an avid home cook, I’ve often compared my crockpot to a trusted friend. It’s always there, dependable and ready to help me put together a delicious meal with little intervention on my part. Today, I am excited to share with you my favorite recipe for Crockpot Potato Soup. It’s filling, flavorful and incredibly easy to make. So, are you ready to get started?
The Beauty of Crockpot Cooking
The crockpot, or slow cooker, is a wonderful tool that can make your life so much easier. Imagine being able to throw all your ingredients into one pot in the morning, and then coming home to a fully cooked meal. This method of cooking not only simplifies meal preparation, but it also allows the flavors to meld together over hours, resulting in a richer, more developed taste.
For this potato soup recipe, the crockpot works its magic by gently cooking the potatoes and other ingredients over a long period of time. This slow simmering process ensures that the potatoes become tender and absorb all the wonderful flavors from the broth and spices. Plus, it’s perfect for a busy weeknight or a lazy weekend when you don’t feel like spending hours in the kitchen.
Choosing the Right Potatoes
When it comes to making potato soup, the type of potato you choose can make a big difference. For this recipe, I recommend using russet potatoes. These potatoes have a high starch content, which gives the soup a nice, thick consistency. Plus, they hold up well to the long cooking time in the crockpot.
Of course, if you prefer a different type of potato, feel free to experiment. Yukon gold potatoes can give your soup a buttery flavor, while red potatoes can add a bit of color. Just remember that the cooking times may vary slightly depending on the type of potato you choose.
Ingredients
- 6 russet potatoes, peeled and chopped
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup of heavy cream
- 2 tablespoons of unsalted butter
- Shredded cheddar cheese, for garnish
- Chopped green onions, for garnish
Let’s Get Cooking!
- Place the potatoes, onion, garlic, chicken broth, basil, salt and pepper in the crockpot.
- Cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, add the heavy cream and butter to the crockpot and stir. Continue cooking until the soup is heated through.
- Serve hot, garnished with shredded cheddar cheese and green onions.
Time and Nutritional Breakdown
Preparation and cooking times, as well as the nutritional information, are key aspects to consider when preparing a meal. Here is a breakdown for this recipe:
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 3-4 hours on high
- Calories: 350 per serving