Description
A comforting and creamy Easy Crock Pot Potato Soup made with sautéed vegetables, tender potatoes, and cheddar cheese, all slow-cooked to perfection for a rich, flavorful meal that’s perfect for any day.
Ingredients
Vegetables & 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 & 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: In a sauté pan, heat olive oil over medium heat. While the oil heats, dice the onions, carrots, and celery. Add them to the pan and cook until the onions become translucent, approximately 10 minutes. This step is optional but adds great depth of flavor to the soup.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables, potatoes, vegetable broth, garlic powder, rosemary, salt, and pepper into the crock pot. Stir gently to combine all ingredients.
- Cook the Soup: Set the crock pot to cook on high for 6 hours or on low for 8 hours to allow the potatoes to soften and the flavors to meld together fully.
- Finish and Blend: Once the soup has cooked, stir in the milk and grated cheddar cheese. Using an immersion blender or transferring to a regular blender, puree the soup until smooth and creamy. Serve hot, garnished with your favorite toppings such as bacon, chives, or extra cheese.
Notes
- Sautéing the vegetables before slow cooking enhances the soup’s flavor but can be skipped for a quicker prep.
- You can use any type of milk based on preference, such as whole, skim, or plant-based milk.
- For a thicker soup, reduce the amount of broth or cook uncovered for the last 30 minutes to let some liquid evaporate.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
