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- 6 medium-sized russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth The main ingredients are key to creating the perfect potato soup. I love using russet potatoes because they become soft and creamy when cooked. The onion adds a sweet flavor, while garlic gives it an aromatic touch. Vegetable broth is great for adding depth and richness. - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup milk (or a non-dairy alternative) - 1 teaspoon dried thyme For creaminess, I add cream cheese and shredded cheddar. They melt beautifully into the soup, making it rich and satisfying. Milk helps to adjust the texture to your liking. Dried thyme adds a subtle, herby note that enhances the overall flavor. - 1 teaspoon onion powder - Salt and pepper to taste - ¼ cup fresh chives, chopped (for garnish) Seasoning is where you can customize your soup. Onion powder boosts the onion flavor without the texture. I recommend adjusting salt and pepper based on your taste. Fresh chives add a pop of color and a mild onion flavor, making the dish even more appealing. For the full details on how to put these ingredients together, check out the Full Recipe. - In a 6-quart crockpot, add the diced potatoes, chopped onion, and minced garlic. - Pour in the vegetable broth and add the dried thyme and onion powder. Stir gently to combine. I love this first step. It is so simple. You get to chop and dice fresh veggies. The smell of garlic and onion fills the air. It makes cooking feel special. - Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender. - Use a potato masher or immersion blender to mash some potatoes for a creamier texture. As the soup cooks, the flavors blend together. The potatoes become soft and full of taste. I like to mash some potatoes for a creamy touch. It gives the soup a nice texture. - Add the softened cream cheese and shredded cheddar cheese, stirring until melted. - Pour in the milk, and season with salt and pepper to taste, cooking for an additional 15-20 minutes on low. This is the best part! The cheese makes the soup rich and creamy. Stir it in and watch it melt. Adding milk makes it smooth. I always taste it at the end. Adjust the seasoning to make it your own. For the full recipe, check the link. To achieve a smooth texture, I love using an immersion blender. It blends the soup right in the pot. This method is quick and easy. If you don’t have one, don’t worry! You can mash some potatoes with a potato masher. This gives a nice, hearty feel. Another option is to add a bit of cornstarch mixed with water. This thickens the soup without cream cheese. Adding herbs can bring a new taste to your soup. Fresh rosemary or parsley works great. They add a nice aroma and flavor. Don't forget to taste your soup! Adjust the salt and pepper as needed. Just a pinch can make a big difference. Start small, then add more if you want. This potato soup pairs well with crusty bread. Toasted bread makes for a perfect dipper! You can also add toppings to make it special. Try crispy bacon bits or a dollop of sour cream. Chopped green onions or extra cheese can also add a nice touch. Get creative and make it your own! {{image_2}} You can easily make this soup vegan. Use dairy-free cream cheese and milk instead of regular. There are many brands that offer tasty options. For a gluten-free version, check your broth and other ingredients. Many broths are gluten-free, but it's best to read labels carefully. This way, everyone can enjoy a warm bowl of soup. Want to add some depth? Cooked bacon bits give the soup a wonderful smoky flavor. You could also try adding vegetables like carrots or celery. These add color and taste, making your soup more fun to eat. Don't be afraid to experiment with what you have at home. Cheddar is classic, but switching it up can be fun. Gouda adds creaminess, while pepper jack brings a spicy kick. If you're avoiding dairy, explore non-dairy cheese options. They melt well and can still add great flavor. Each cheese choice makes the soup unique and delicious. For the complete recipe, check out the Full Recipe. To keep your leftover potato soup fresh, use airtight containers. This helps prevent spoilage and keeps odors from other foods out. Store the soup in the fridge for up to four days. If you want to enjoy it later, make sure to cool it down first before sealing. You can freeze potato soup to enjoy later. First, let it cool completely. Then, pour it into freezer-safe containers, leaving some space for expansion. This soup can last up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. For quick thawing, you can use the microwave. To reheat your soup, the microwave or stovetop works well. If using the microwave, heat in short intervals, stirring often. On the stovetop, warm it over low heat, stirring occasionally. After freezing, the soup might need a little boost. Add a splash of milk or cream to refresh the texture and flavor. To thicken your soup, try these easy methods: - Mashed Potatoes: Mash some of the potatoes in the pot. - Cornstarch Slurry: Mix cornstarch with cold water and stir it in. - Cream Cheese: Add more cream cheese for a rich texture. - Flour: Stir in a bit of flour mixed with water. Each option adds thickness without losing flavor. You can choose what fits your taste best. Yes, you can use different potatoes. Here are some great options: - Yukon Gold: Creamy and buttery flavor. - Red Potatoes: Holds shape and adds color. - Sweet Potatoes: Adds sweetness and a unique taste. These varieties offer a twist to your crockpot potato soup. Crockpot potato soup can last for about 3 to 5 days in the fridge. - Store it in an airtight container for best results. - Check for signs of spoilage like off smells or mold before eating. This way, you can enjoy leftovers safely. If you need a cream cheese substitute, here are some options: - Greek Yogurt: Adds creaminess with less fat. - Silken Tofu: Great for vegan diets and blends well. - Sour Cream: Tangy flavor that works nicely. - Non-Dairy Cream Cheese: Perfect for those avoiding dairy. These options keep your soup rich and tasty. Yes, making this soup on the stovetop is easy! 1. In a large pot, add diced potatoes, chopped onion, and minced garlic. 2. Pour in vegetable broth and add thyme and onion powder. 3. Bring to a boil, then reduce heat and simmer for 20-30 minutes. 4. Mash some potatoes with a potato masher. 5. Stir in cream cheese and shredded cheese until melted. 6. Add milk, salt, and pepper to taste. This method gives you a delicious soup in less time! For the full recipe, follow the link above. This blog post shared a simple way to make delicious crockpot potato soup. You learned about the key ingredients, easy steps, and tips for a creamier texture. Variations for dietary needs and storage info ensure you can enjoy this dish anytime. In the end, this soup is easy to adapt. Feel free to be creative! Enjoy your cozy, warm bowl of soup and share it with others.

Crockpot Potato Soup

Indulge in the creamy goodness of our Blissful Crockpot Potato Soup! This hearty recipe combines tender potatoes, rich cream cheese, and sharp cheddar for a comforting dish perfect for any occasion. With simple steps and ingredients, you can whip up this delicious soup in just hours. Ready to warm up your evenings? Click to explore the full recipe and savor each blissful bite!
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Ingredients
  

6 medium-sized russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves of garlic, minced

4 cups vegetable broth

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup milk (or a non-dairy alternative)

1 teaspoon dried thyme

1 teaspoon onion powder

Salt and pepper to taste

¼ cup fresh chives, chopped (for garnish)

Instructions
 

In a 6-quart crockpot, add the diced potatoes, chopped onion, and minced garlic.

    Pour in the vegetable broth and add the dried thyme and onion powder. Stir gently to combine.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

        Once the potatoes are cooked, use a potato masher or an immersion blender to mash some of the potatoes for a creamier texture while leaving some chunky for heartiness.

          Add the softened cream cheese and shredded cheddar cheese to the crockpot, stirring until melted and incorporated.

            Pour in the milk and stir until smooth. Season with salt and pepper to taste.

              Cover and let cook for an additional 15-20 minutes on low for the flavors to meld together.

                Before serving, give it a final stir and adjust seasoning if necessary.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                    - Presentation Tips: Ladle the soup into bowls and garnish with a sprinkle of fresh chives and extra shredded cheese on top for a pop of color and flavor. Serve with crusty bread for dipping!