Are you craving a warm, comforting meal that's also incredibly easy to make? Look no further! This creamy potato soup recipe, slow-cooked to perfection in your trusty crock pot, is the ultimate answer. Imagine sinking your spoon into a bowl of velvety smooth potato soup, bursting with the delightful crunch of perfectly browned hash browns. Sounds dreamy, right? This recipe is perfect for busy weeknights, effortless entertaining, or simply a cozy night in. Let's get cooking!
Ingredients:
- 2 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (or cream for extra richness)
- 1/2 cup frozen hash browns
- 4 slices bacon, cooked and crumbled (optional, but highly recommended!)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Fresh chives, chopped (for garnish)
Instructions:
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Sauté Aromatics: Start by melting the butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds a depth of flavor that elevates the entire soup.
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Combine Ingredients in Crock Pot: Transfer the sautéed vegetables to your slow cooker. Add the cubed potatoes, chicken broth, milk, thyme, salt, and pepper. Stir everything gently to combine.
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Slow Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed. The longer it simmers, the richer the flavor becomes.
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Stir in Hash Browns: About 30 minutes before serving, gently stir in the frozen hash browns. This allows them to heat through and become slightly crispy within the soup.
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Blend (Optional): For an extra creamy texture, use an immersion blender to partially or fully blend the soup. Leave some potatoes chunky for added texture if you prefer.
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Serve: Ladle the soup into bowls and top with crumbled bacon (if using) and fresh chives. A dollop of sour cream or a sprinkle of shredded cheddar cheese would also be delicious additions!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Cooked shredded chicken, ham, or sausage would make this soup even heartier.
- Make it cheesy: Stir in some shredded cheddar cheese during the last 15 minutes of cooking.
- Use leftover roasted chicken: Instead of broth, use the juices from roasted chicken for an extra flavorful base.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 8-10g
- Carbohydrates: 30-35g
This easy potato soup recipe is a fantastic example of homemade cooking at its finest. It's a delicious, healthy meal that’s perfect for a quick dinner or a comforting weekend lunch. Enjoy!