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Slow Cooker Potato Soup

A creamy and comforting potato soup made effortlessly in a slow cooker, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 medium medium potatoes, peeled and diced Ensure they are uniformly diced for even cooking.
  • 4 cups vegetable broth Check for gluten-free options if needed.
  • 1 medium onion, chopped Finely chopped for better flavor distribution.
  • 2 cloves garlic, minced Optional if preferred less garlic.
  • 1 cup milk or cream For a creamier texture, use room temperature.
  • Salt and pepper to taste Season at the end for best flavor.
For Garnish
  • Chopped green onions or parsley Use for a fresh finishing touch.

Method
 

Preparation
  1. Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.
  2. Pour the vegetable broth over the top, gently stirring to combine.
Cooking
  1. Cover and cook on low for 6-8 hours, or until the potatoes are tender.
  2. About 30 minutes before serving, stir in the milk or cream.
  3. For a creamier texture, mash some of the potatoes with a fork or potato masher while it simmers.
  4. Finally, season with salt and pepper to taste. Garnish with chopped green onions or parsley before serving.

Notes

Leftovers can last in the fridge for 3-5 days. The soup is freezer-friendly for up to 3 months. Reheat gently on the stove or in the microwave.