Creamy Crockpot Potato Soup

Potato soup has deep roots in European cuisine, originating in the 18th century when potatoes became a staple. The Irish were among the first to popularize potato soups, using simple ingredients like potatoes, onions, and butter. In France, variations like vichyssoise, a cold, creamy potato and leek soup, emerged in the early 20th century. Traditional ingredients often include potatoes, milk or cream, onions, and herbs.

Potato soup is beloved by many for its creamy, comforting texture and versatility. Over time, regional versions have added ingredients like bacon, cheese, garlic, and various spices.

The crockpot (slow cooker), introduced in the 1970s, offers a modern twist on classic potato soup. It allows for slow, even cooking, which enhances flavors and creates a richer, creamier texture without constant stirring. The crockpot also makes it convenient to prepare; simply toss in the ingredients and let the flavors meld over several hours, making it perfect for busy schedules and ensuring a warm, hearty meal.

Creamy Crockpot Potato Soup

Ingredients:

• 6 cups potatoes, peeled and diced (Yukon Gold or Russet work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 cups milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices of bacon, cooked and crumbled (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour (for thickening, optional)
• Fresh chives or green onions, chopped (for garnish)

Instructions:

1. Prepare Ingredients:
   • Peel and dice the potatoes, chop the onion, and mince the garlic.
2. Add to Crockpot:
   • Place the potatoes, onion, garlic, chicken broth, salt, pepper, and paprika into the crockpot.
3. Cook:
   • Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the potatoes are tender.
4. Thicken the Soup:
   • In a small bowl, whisk the flour with a bit of milk to make a slurry (if using).
   • Add the slurry, remaining milk, and heavy cream to the crockpot. Stir well.
5. Blend (Optional):
   • For a creamier texture, use an immersion blender to blend the soup slightly, leaving some potato chunks for texture. You can also transfer about half of the soup to a blender, blend it, and return it to the crockpot.
6. Add Cheese & Sour Cream:
   • Stir in the cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
7. Serve:
   • Ladle the soup into bowls. Top with crumbled bacon, chopped chives or green onions, and extra shredded cheese if desired.

Tips:

• For a healthier version, you can use low-fat milk and skip the heavy cream.
• This soup pairs well with a slice of crusty bread or a side salad.

Enjoy your warm, comforting potato soup!