Crock Pot Potato Soup
This Crock Pot Potato Soup is rich, creamy, and filled with comforting flavors of garlic, onion, and Yukon Gold potatoes—an easy slow-cook meal perfect for chilly days.
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.
Notes
Top with cheese, bacon, green onions, hot sauce, or herbs to make it even more satisfying. Great with garlic rolls or cornbread muffins.