Start your Crock-Pot Potato Soup in the morning and come home to a hearty and tasty dinner in the evening.
Imagine coming home after a long day and dreading making dinner. You’re tired, the kids have homework, and all you want to do is order takeout. Then the thought hits you right between the eyes! You started a Crock-Pot potato soup before leaving home in the morning. Hooray! Dinner is solved! We’ve all been there.
I recently asked my grown son what he remembers me making the most when he was growing up, and he mentioned chicken and rice from a local Caribbean fast-food restaurant. My daughter and I also ate the black beans with the rice and the Caesar salad. I thought about it a bit and realized he was right.
Was I that much of a failure as a mom that my kid remembers restaurant food over my home cooking? No, luckily, he remembers some of the food I made. My daughter remembers more. I’m trying to make the point that it’s ok to bring in outside food, especially when it is healthy. I used to make green beans to go with the chicken and rice for a complete meal.
I didn’t think about Crock-Pots as much back then as I do now. I used mine primarily for chili. These days, it’s a staple in my life, and I’m all about simplicity. This soup will simplify your life and give your family a nutritious meal.
Should you mash the potatoes in the soup?
To mash or not to mash? That is the question. When you make a pot of any soup, the result should always be based on personal preference. Does your family like creamy or chunkier soups? If creamier is the answer, you can mash or blend the soup, or at least part of it, to get that creamy, thick consistency. If you like chunky soup, skip the blending or mashing and enjoy it as is. However, you can still mash or blend a tiny bit to thicken the stock if you like. Either way, it will taste amazing.
How do I store leftovers?
Leftovers last in an airtight container in the refrigerator for up to 4 days. I think it tastes best on the second day. You can also freeze it after it cools in the fridge. Place it in freezer containers or heavy-duty freezer bags, labeling it with the name and date, and it will last in the freezer for up to 3 months.
Serving suggestions
Crock-Pot potato soup is an excellent replacement for French fries and goes great with these Buffalo Chicken Sliders or Philly Cheesesteak Sloppy Joes. Soup and sandwiches are perfect together. Add a platter of Chocolate Butter Cookies for dessert, and you’ll have one happy family.
Crock-Pot Potato Soup
Ingredients
- 3 pounds Yukon Gold potatoes diced
- 5 cups chicken broth
- 1 cup onion diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 1/2 cups whole milk
- Optional: Shredded cheese, chopped green onions, cooked bacon crumbles
Instructions
- Add diced potatoes, chicken broth, diced onion, salt, and pepper into the Crock-Pot. Add the butter on top.
- Cover the Crock-Pot and set it on low for 7 hours or until the potatoes are tender and can be mashed easily with a fork.
- Stir in the whole milk and continue to cook for an additional 15 minutes. Mash some of the potatoes in the Crock-Pot for a thicker consistency.
- Serve hot. Optionally, garnish with shredded cheese, chopped green onions, and bacon crumbles.
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