Crockpot potato soup
Soft potatoes simmered all day, mashed right in the pot and made rich with cream cheese and cheddar, like a loaded baked potato you eat with a spoon.
- 530 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.95 a serving
- 400 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 3 lb russet potatoes, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 oz cream cheese, cut into small cubes
- 1 cup milk
- 1½ cups shredded cheddar
- 6 slices bacon, cooked and crumbled (optional)
- 3 green onions, sliced (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 400 calories, 15 g protein, 49 g carbs and 17 g fat, and costs about $1.95 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the potatoes and cut them into ½-inch . the onion and the garlic.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Put the potatoes, onion, garlic, broth, salt and pepper in the slow cooker.
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 hours, until the potatoes break apart when poked with a spoon.
Timer: 420 min
Mash about half the potatoes right in the pot with a potato masher, leaving some chunks.
Dolly’s tip: Mash more for a thick, smooth soup, or less if you like big bites of potato.Stir in the cream cheese and milk, cover and cook on HIGH for 15 minutes, until the cream cheese .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 15 min
Stir in the cheddar until it melts, then taste and add salt if it needs it.
Ladle into bowls and top with bacon, green onions and a spoonful of sour cream.
Food safety: Cook bacon until it’s crisp and no longer translucent.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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