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- 6 medium russet potatoes, peeled and cut into bite-sized cubes - 1 large onion, finely chopped - 3 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 cup shredded cheddar cheese - Fresh chives for garnish - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and freshly ground black pepper Gathering the right ingredients is key for this easy crockpot potato soup. Start with your main ingredients. Russet potatoes are the star here. They become soft and creamy in the soup. The large onion adds sweetness, while garlic gives a nice punch. You can choose to add cream or coconut milk for a rich texture. If you enjoy cheese, sprinkle some cheddar on top for a delicious finish. Fresh chives make a lovely garnish. They add color and a mild onion taste. Now, let's talk about seasoning. Dried thyme and rosemary bring herb flavors. Smoked paprika adds warmth and a hint of smoke. Don't forget salt and black pepper; they enhance all the flavors. When you combine these ingredients, you create a soup that is simple yet full of taste. Each bite is comforting and satisfying. {{ingredient_image_2}} Start by peeling the russet potatoes. This is easy and quick. Cut them into bite-sized cubes. This helps them cook evenly. Next, chop the onion into small pieces. Use a sharp knife for safety. Mince the garlic cloves to bring out their flavor. This step is key for a tasty soup. In your crockpot, add the diced potatoes. Then, toss in the chopped onion and minced garlic. Pour in the vegetable broth slowly. Make sure the potatoes are fully submerged. This helps them cook well and soak up flavor. Add the dried thyme, rosemary, and smoked paprika to the pot. Sprinkle salt and black pepper to taste. Stir gently to mix the spices. Cover the crockpot. Cook on low for 6 to 8 hours. If you're short on time, set it to high for 3 to 4 hours. Check the potatoes with a fork; they should be soft. Once cooking is done, mash the soup with a potato masher. You can leave some chunks for texture. If you prefer it creamy, mash it fully. Next, stir in heavy cream or coconut milk. Let it warm for about 15 minutes. If you want extra richness, add shredded cheddar cheese now. Ladle the soup into bowls. For a lovely touch, garnish with chopped chives. This adds color and flavor. Serve in rustic bowls for a cozy feel. Enjoy your delicious, easy crockpot potato soup! - Best practices for mashing: After cooking, use a potato masher. Mash until creamy but leave some chunks for a nice texture. If you want it smoother, use an immersion blender. - Tips for achieving creaminess: Add heavy cream or coconut milk after mashing. This gives the soup a rich and creamy feel without being too heavy. Stir well to mix. - Additional spices and herbs to consider: You can add garlic powder or onion powder for more depth. Fresh herbs like parsley or dill also brighten the soup. - Cooking tips for maximum flavor infusion: Allow the soup to cook slowly. This helps the flavors blend well. If you have time, let it sit on low for longer to deepen the taste. - Prepping ingredients ahead of time: You can chop the potatoes, onion, and garlic the night before. Store them in the fridge. This saves time when you want to cook. - Using frozen potatoes for convenience: Frozen diced potatoes work well too. They are easy to use and cut down on prep time. Just add them directly to the crockpot. Pro Tips Choose the Right Potatoes: For the best texture, use russet potatoes as they become creamy when cooked. Avoid waxy potatoes like red or new potatoes which hold their shape better. Enhance the Flavor: Consider adding a splash of white wine or a tablespoon of Dijon mustard to elevate the flavor profile of the soup. Make it Meal-Ready: Add cooked bacon or diced ham for a heartier version that turns this soup into a complete meal. Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to restore creaminess. {{image_4}} You can easily make this soup dairy-free. Swap heavy cream for coconut milk. The coconut milk adds a rich flavor that blends well. If you want a cheesy taste, try using vegan cheese. It melts nicely and gives a creamy texture without dairy. Add bacon or ham for a smoky flavor. Simply chop them and stir them in during the cooking process. If you want to mix things up, toss in other veggies like carrots or celery. They add nice color and extra nutrients to your soup. Don't be afraid to play with herbs. Experiment with fresh basil or parsley for a different taste. If you like heat, add chili flakes to your bowl. This small change can bring a whole new level of warmth to your dish. After enjoying your soup, let it cool down first. This helps keep the texture just right. Pour the cooled soup into containers. I recommend using airtight containers to keep it fresh. Glass jars or plastic containers work well. Make sure to leave some space at the top, as soup can expand when frozen. To freeze your soup, first, cool it completely. Then, divide it into portions. Use freezer-safe bags or containers to save space. Squeeze out air from bags before sealing. This helps prevent freezer burn. Your soup can stay good in the freezer for up to three months. Label the bags with the date for easy tracking. When it's time to enjoy your soup again, reheating is key. I suggest using the stovetop for the best texture. Pour the soup into a pot and heat it gently. Stir it often to avoid sticking. If you use the microwave, heat in short bursts, stirring in between. After reheating, taste the soup. You may want to add a pinch more salt or pepper to enhance the flavor. Yes, you can use different potatoes. Yukon Gold potatoes add a buttery taste. Red potatoes hold their shape well and offer a mild flavor. Sweet potatoes give a unique sweetness. Each type changes the soup's taste and texture, so feel free to experiment! This soup can last about 3 to 5 days in the fridge. Store it in an airtight container for best results. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it out! Yes, this soup is great for making ahead. Cook it and let it cool completely. Store it in the fridge or freezer. When you are ready, simply reheat on the stove or in the microwave. Stir well to mix before serving. To add heat, try chili flakes or diced jalapeños. A splash of hot sauce gives a nice kick, too. If you want a smoky flavor, add more smoked paprika. Adjust to your taste, and enjoy the extra warmth! Yes, this potato soup is gluten-free. All the ingredients listed, like potatoes and vegetable broth, are safe. Always check labels, especially for broth, to ensure no gluten gets in. This potato soup is simple and tasty. You learned about the key ingredients and how to prepare them. We covered cooking steps and tips to make it creamier and more flavorful. You can also try fun variations to suit your taste. Don’t forget to store your leftovers correctly. You can enjoy warm soup days later! Cooking can be fun, so try making this recipe your own. Enjoy every bite of your delicious creation.

Creamy Herb-Infused Crockpot Potato Soup

A rich and creamy potato soup infused with herbs, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 6 medium russet potatoes, peeled and cut into bite-sized cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free alternative)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup shredded cheddar cheese (optional, for a rich finish)
  • to garnish fresh chives, finely chopped

Instructions
 

  • Prep the Ingredients: Start by peeling and dicing the russet potatoes into uniform cubes to ensure even cooking. Finely chop the onion and mince the garlic to release their flavors.
  • Combine in Crockpot: In your crockpot, add the diced potatoes, chopped onion, and minced garlic. Pour in the vegetable broth, ensuring the potatoes are entirely submerged in the liquid for optimal cooking.
  • Season Generously: Add the dried thyme, dried rosemary, and smoked paprika. Season the mixture with salt and freshly ground black pepper to enhance the flavors. Stir gently to ensure even distribution of the spices.
  • Slow Cook: Cover the crockpot with its lid. Set it to cook on low for 6-8 hours for a leisurely simmer, or on high for 3-4 hours if you're in a hurry. The potatoes should be fork-tender by the end of the cooking time.
  • Mash to Perfection: Once the cooking time is complete, use a potato masher to mash the soup to your desired consistency. You can leave some chunks for added texture or mash it completely for a creamier soup.
  • Incorporate Cream: Stir in the heavy cream (or coconut milk) and let it warm through for about 15 minutes. If using cheddar cheese, add it now and stir until it’s melted and well combined.
  • Taste and Adjust: Before serving, taste the soup and adjust the seasoning if needed, adding more salt or pepper according to your preference.
  • Serve and Garnish: Ladle the creamy potato soup into bowls and garnish with a generous sprinkle of finely chopped fresh chives for a fresh, vibrant finish.

Notes

Serve in rustic bowls, with a sprinkle of cheddar on top and a drizzle of olive oil for added pizzazz.
Keyword creamy, crockpot, herb-infused, potato, soup