Description
A comforting and easy crock pot potato soup recipe featuring sautéed vegetables, tender potatoes, and creamy broth, perfect for a hearty meal with minimal effort.
Ingredients
Scale
Vegetables and Broth
- 2 tablespoons olive oil
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups potatoes, peeled and chopped into 1-inch pieces (about 1 lb or 5-6 medium-sized potatoes)
- 4 cups vegetable broth
Seasonings and Dairy
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups milk of choice
- 1 cup grated cheddar cheese
Instructions
- Sauté Vegetables (Optional): In a sauté pan, heat olive oil over medium heat. Once hot, add the diced onions, carrots, and celery. Cook until the onions become translucent and the vegetables soften, about 10 minutes. This step is optional but adds depth of flavor to the soup.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables along with the potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper into the crock pot. Do not add the milk or cheese at this stage.
- Cook: Cover the crock pot and set it to cook on high for 6 hours or on low for 8 hours. This slow cooking will tenderize the potatoes and blend the flavors perfectly.
- Blend and Serve: Once cooking is complete, stir in the milk and grated cheddar cheese. Use an immersion blender to puree the soup to a smooth consistency, or carefully transfer the soup in batches to a blender. Serve hot with optional toppings like bacon, chives, or extra cheese as desired.
Notes
- For a richer flavor, sautéing the vegetables beforehand is recommended but not necessary.
- You can substitute the milk with cream, almond milk, or other milk alternatives to suit dietary preferences.
- Adjust seasoning to taste, adding more salt or pepper if needed after blending.
- Optional toppings like crispy bacon, fresh chives, or extra shredded cheese enhance the soup’s flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; thaw and reheat gently to avoid curdling the dairy.
