Ingredients
Scale
- 4 to 6 medium potatoes, peeled and diced (Russet or Yukon Gold recommended)
- 1 medium onion, chopped
- 2 to 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth (low-sodium option if preferred)
- 1 to 2 cups milk or cream (whole milk, half-and-half, or non-dairy alternative)
- Salt and pepper to taste
- Optional toppings: shredded cheese, bacon bits, or green onions
Instructions
- Prepare the Ingredients:
- Wash, peel, and dice the potatoes into small, even pieces.
- Chop the onion and mince the garlic.
- Combine in the Crock Pot:
- Add the diced potatoes, chopped onion, and minced garlic into the Crock Pot.
- Pour in the chicken or vegetable broth and stir to combine.
- Season the Soup:
- Add salt and pepper to taste. Adjust seasoning later if needed.
- Cook the Soup:
- Cover the Crock Pot with the lid.
- Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Blend for Creaminess (Optional):
- For a creamier soup, use an immersion blender to puree some of the soup once it’s cooked. Alternatively, transfer a portion to a regular blender, blend it, and return it to the Crock Pot.
- Add Milk or Cream:
- About 30 minutes before serving, stir in the milk or cream. Allow it to heat through before serving.
Notes
For extra flavor, consider adding optional ingredients like cooked bacon, shredded cheddar, or a sprinkle of paprika. To store leftovers, refrigerate in an airtight container for 3 to 5 days or freeze for up to 3 months.