Creamy slow cooker potato soup recipe Easy comfort food with hearty ingredients Perfect for cold days Set forget cooking tech
Ingredients
Scale
3 lbs Russet or Yukon Gold potatoes, peeled and diced
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 tsp dried thyme
1 bay leaf
1 tsp paprika
Salt and black pepper to taste
1 cup heavy cream
Instructions
Scrub and peel the potatoes (if desired). Dice them into uniform, 1/2-inch pieces. Chop the onion and mince the garlic.
For deeper flavor, sauté the chopped onion in a skillet until soft and translucent.
Combine the diced potatoes, sautéed onions, minced garlic, chicken broth, dried thyme, bay leaf, paprika, salt, and pepper in the crockpot insert. Stir to combine.
Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are extremely tender.
Use an immersion blender to puree the soup to your desired consistency—completely smooth or partially chunky.
Stir in the heavy cream during the last 30 minutes of cooking to warm it through. Serve with your favorite toppings.
