You catch the smell through the steam vent and suddenly you are starving.
It’s kinda like that slow buildup of cozy smells that start teasing your senses even before you crack the lid. When you’re waiting for this soup it’s all about that anticipation bubbling up in the kitchen. You start recalling all the creamy, garlicky bites you’re gonna enjoy real quick.
Once you spot the steam swirling from the pressure cooker, your stomach gives that little rumble and you just gotta get ready. The potatoes have soaked up all that broth depth and the hints of onion and garlic are promising a perfect meal. Dang, this soup is exactly what you need on a chill evening!
The Real Reasons You Will Love This Method
- You keep the hands-off vibe going while it simmers low and slow all day.
- The slow release pressure options help keep your potatoes tender, not mushy.
- Using the sealing ring right means no steam escape; just perfect cooking.
- The quick release option saves time when you’re in a hurry to eat.
- You get that broth depth shining through each creamy spoonful.
- The natural release lets flavors settle in for a richer taste.
Everything You Need Lined Up
- 3 pounds Yukon Gold potatoes – washed and cut into 1-inch cubes (don’t peel ‘em, you want that texture.)
- 4 cups chicken or vegetable stock – your choice, both work real good.
- 1 medium onion – minced up fine so it melts into the soup.
- 6 cloves garlic – minced too, gotta have that garlicky punch.
- 1 ½ teaspoons Kosher salt to bring out all those flavors.
- ½ teaspoon fresh cracked pepper for just the right zing.
- 2 cups whole milk to make it nice and creamy.
- A trusty crock pot or pressure cooker with the sealing ring ready for action.
Gather these ingredients before you start so you won’t be scrambling in the middle of cooking. The Yukon Gold potatoes are the stars here, holding texture without falling apart, which works great in the slow cooker environment.
Walking Through Every Single Move
First up, toss those cubed potatoes, minced onions, and garlic into your crock pot. Sprinkle in the salt and pepper, then pour the chicken or veggie stock right over everything.
Lock the lid on tight, making sure that sealing ring is snug so no steam gets out where it shouldn’t. Set your crock pot to low and let it cook for about 6 to 8 hours. If short on time, crank it to high for 3 to 4 hours – potatoes gotta be tender.
When it’s done cooking and you can smell the goodness, it’s time to blend a bit. Use an immersion blender right in the pot to pulse it a few times till creamy but still chunky. If you don’t have one, scoop half the soup into a blender, puree it smooth, then pour it back in.
Next, stir in the whole milk and let the soup warm through on low for another 15 to 30 minutes. This step is key to getting that creamy texture without breaking the milk.
Before you serve, taste for seasoning. Maybe add a pinch more salt or pepper if it’s feeling a little bland.
Finally, time to ladle into your bowls. Dang, all that slow-release steam and simmering totally pays off with such comfort in a bowl.
And just like that, you’re ready to dig in!
Easy Tweaks That Make Life Simple
- Use pre-minced garlic and onions if you’re really pressed for time – this shortcut works wonders without losing flavor.
- Swap half the milk for cream if you want a richer and thicker soup, but keep it low heat so it won’t curdle.
- Freeze leftovers in individual containers to grab for quick lunches or dinners later on. Just thaw and warm up!
That First Bite Moment
When you finally scoop a spoonful up, you notice the gentle warmth and smooth creaminess wrapping your taste buds. The chunks of potato give it a satisfying texture that feels homey and real.
The garlicky onion notes sneak in with just the right amount of salt and pepper, making every bite delicious but not too heavy. It’s like a creamy hug on a cold day.
And as the soup settles, you’re left feeling full and content with that cozy feeling only good comfort food can bring.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge. It stays good for up to 4 days if you plan to eat it soon.
- Freeze soup in portioned plastic containers or freezer bags. Lay bags flat so they freeze quick and save space.
- When reheating, use a gentle heat setting and stir often so the milk doesn’t split.
- If the soup thickens too much after chilling, stir in a bit of broth or milk to loosen it right up.
Everything Else You Wondered About
- Can I swap potatoes for sweet potatoes? Sure, but sweet potatoes cook quicker and can make the soup sweeter than usual.
- Why no peeling the potatoes? The skins add texture and nutrients, plus Yukon Gold skins get soft enough after cooking but don’t turn mushy.
- Can I use plant-based milk? Yeah, just pick one that doesn’t curdle when heated, like oat or cashew milk.
- Do I need to use a sealing ring? Absolutely. It keeps the pressure cooker sealed tight so your broth depth stays in and cooking’s even.
- What’s the difference between slow release and quick release? Slow release lets the pressure drop gradually making potatoes tender, quick release drops pressure fast saving time but risks mushiness.
- Can I add cheese or bacon? Sure thing, add shredded cheese or crispy bacon bits right before serving for some extra flavor punch.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a hearty, easy family dinner, or warm up with the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a savory snack. Don’t forget to try the Easy Marinated Cheese Appetizer with Salami & Green Olives for an effortless party starter that pairs great with your soup meal.
Crock Pot Potato Soup
Equipment
- 1 Crockpot
- 1 Immersion blender
Ingredients
Main ingredients
- 3 pounds Yukon Gold potatoes washed and cut into 1-inch cubes, do not peel
- 4 cups chicken or vegetable stock your choice
- 1 medium onion minced
- 6 cloves garlic minced
- 1 ½ teaspoons Kosher salt
- ½ teaspoon fresh cracked pepper
- 2 cups whole milk
Instructions
Instructions
- Add potatoes, minced onion, garlic, salt, pepper, and stock to a crock pot. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until potatoes are tender.
- Use an immersion blender to blend partially so the soup is creamy but still chunky. Or blend half in a blender and return to pot.
- Stir in whole milk and allow to warm through on low for 15 to 30 minutes.
- Taste and adjust seasoning if needed. Serve and enjoy hot.
