An easy potato soup recipe that is the perfect way to warm up after a cold winter day! It’s as simple as choosing up a few ingredients in the morning and throw them into your crockpot. When you arrive home later that day you’ve got a hearty bowl of potato soup waiting for you!
This potato soup recipe is about as basic as they come. That means you and change it up to fit your personal preferences. Maybe you want to add ham chunks? Bacon? Tempeh? Or you prefer a cheesy soup- add cheddar cheese to the mix!
Classic Potato Soup Toppings
The classic toppings on potato soup are usually bacons bits, shredded cheddar cheese, and parsley. Typically, the soup pairs well with a crusty or seeded slice of buttered bread!
If you have any other toppings or food you pair with potato soup leave them in the comments below so we can all try out something new!
Cleaning Your Crockpot
Does the dread of cleaning your crockpot afterwards scare you away from utilizing this amazing kitchen appliance? If so, I have the perfect solution for you. You can line your crockpot with these before tossing in your ingredients then after your food is eaten you simple pull the liner off and throw it in the trash. You’re left with the easiest meal clean-up ever!
Now that your crock pot is a stress-free tool explore other dishes you can create using it besides soup!
Carbs, Carbs, and More Carbs
This is a carb-heavy dish that can be eaten as an even more carb-heavy meal. This isn’t an issue! If you haven’t read my post in why carbs are beneficial yet you can check it out here! In it I discuss how carbs are actually necessary for you to function and why low-carb diets should be a thing of the past.
Use the links to support me without any additional cost to you!
Easy Potato Soup
Ingredients
- 1 White Onion chopped
- 4 Russet potatoes medium to large
- 2 Tablespoons Butter salted
- 2 Bullion cubes chicken or vegetable
- 3 Cups Water
- 1/2 Cup Heavy cream
- 1 Tablespoon Parsley fresh or dried
- Salt and Pepper to taste
Instructions
- Clean and remove the skins of your potatoes. Chop into equal sized cubes.
- Finely dice onion.
- Add butter, chopped onions, cubed potatoes, heavy cream, bullion cubes, water, parsley and assault and pepper to crockpot.
- Top with lid and cook on high for 3-4 hours or on low for 6-7 hours.
- When ready, use an immersion blender to partially blend soup. If you do not have an immersion blender add about half of soup to a blender then pour back into crockpot after blended.
- Enjoy!
Notes
- Depending on how many chunks you want in your soup:
- Less blending means more potato chunks
- More blending means more creamy soup
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