Okay, So You *Need* This Potato Soup in Your Life
Alright, let me tell you about this soup. It’s one of those recipes I make when I’m feeling… well, anything really. Sad? Soup. Happy? Soup. Cold? Definitely soup! My grandma used to make a version of this, but hers involved, like, a million steps and took all day. This one? Dump it in the crockpot and forget about it – almost. 😉
Why My Family Goes Bonkers For This
I make this when I know everyone’s going to be home, and it just disappears *so* fast. My kids, who are normally picky eaters, will actually ask for seconds (a miracle!). It’s creamy, it’s hearty, and it just feels like a hug in a bowl. Plus, (and this is the best part) it’s ridiculously easy. I once tried to make a fancy French potato soup – *le sigh* – it was a disaster. This one is foolproof, I promise!
What You’ll Need (aka The Good Stuff)
- About 3 pounds of potatoes. I usually use Yukon Golds because they get nice and creamy, but Russets work too. My grandmother always insisted on organic, but honestly any version works fine, just peel ’em!
- 1 large onion, chopped (doesn’t have to be perfect – we’re going for rustic here).
- 4 cups of chicken broth. I sometimes use vegetable broth when I’m trying to be healthy-ish.
- 1 (8-ounce) package of cream cheese, softened. Full-fat is best, let’s be real.
- 1/2 cup of butter (yes, a whole stick – don’t judge!).
- 1 teaspoon of salt, or to taste. I’m a bit heavy-handed with the salt, I admit.
- 1/2 teaspoon of black pepper.
- Optional but awesome: A handful of chopped chives or green onions, shredded cheddar cheese, bacon bits (because, bacon!). I sometimes throw in a dollop of sour cream too.
Let’s Get Cooking (It’s Seriously Easy)
- Peel and chop your potatoes into roughly 1-inch cubes. Doesn’t need to be exact!
- Toss the potatoes, chopped onion, and chicken broth into your crockpot.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are super tender. I usually go for low and slow. It is what it is.
- About 30 minutes before serving, add the softened cream cheese and butter. Stir it in until it’s all melty and gorgeous. This is where I usually sneak a taste… just to make sure it’s, uh, seasoned properly. 😉
- Stir in the salt and pepper.
- You can leave it chunky, or you can use an immersion blender to make it smoother. I like it somewhere in between – a little bit chunky, a little bit creamy. If you don’t have an immersion blender, you can *carefully* transfer batches to a regular blender (be warned: hot soup splatters!).
- Ladle into bowls and top with your favorite goodies!
Notes form My Kitchen (aka Things I’ve Learned the Hard Way)
Don’t skip the softening of the cream cheese! I did that once, and it was a clumpy mess. Also, make sure your potatoes are *really* cooked through before you add the cream cheese and butter. Otherwise, they might not get as soft as you want them. Oh, and on second thought, I actually find a slotted spoon works better for transferring big chunks to a regular blender if you go that route.
You know, talking about blenders, I should probably get a new one. Mine’s been making this weird grinding noise lately. Maybe I’ll check out some reviews on The Kitchn. They always have good recommendations. Anyway, back to the soup…
Soup-erb Variations!
- Cheesy Potato Soup: Stir in a cup or two of shredded cheddar cheese along with the cream cheese and butter.
- Loaded Potato Soup: Go crazy with the toppings! Bacon, cheese, sour cream, chives… the works!
- Spicy Potato Soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Ham and Potato Soup: Throw in some cooked, diced ham with the potatoes.
- I once tried adding broccoli… it wasn’t my best work. The kids wouldn’t touch it.
My Trusty Equipment
You’ll need a crockpot, obviously! Any size will do, really, as long as it’s big enough to hold all the ingredients. A 6-quart slow cooker is my go to. A good peeler and a knife are essential. And, like I said, an immersion blender is handy, but not 100% necessary. You can always use a potato masher for a chunkier soup.
Storage Situation
Store leftovers in an airtight container in the fridge for up to 3 days. Though honestly, in my house it never lasts more than a day! You can also freeze it, but the texture might change a bit. I find that Food Network has good tips on freezing soups.
How We Serve It Up
I like to serve this with a side of crusty bread for dipping. My husband loves it with a sprinkle of paprika on top. And the kids? They just want extra cheese!
We always serve it family style. A big bowl of soup, a bunch of toppings laid out, everyone just builds their own perfect masterpiece. It is cozy chaos, I love it. I also find that the soup tastes better the next day. I don’t know why. Magic?
Pro Tips (Learned from My Mistakes!)
Don’t overcook the potatoes! They’ll turn to mush. I once tried rushing this step and regretted it because the texture was just… off. Also, don’t be afraid to experiment with seasonings. A little garlic powder or onion powder can add a nice extra flavor. And, a good trick I read about on Allrecipes is to add a bay leaf during cooking and then remove it before serving for a subtle depth of flavor.
Frequently Asked Questions (aka Things People Actually Ask Me)
- Can I use milk instead of cream cheese? You *can*, but it won’t be as creamy. The cream cheese is what gives it that rich, velvety texture.
- My soup is too thick! Add a little more broth until it reaches your desired consistency.
- My soup is too thin! You can either cook it a bit longer (uncovered) to let some of the liquid evaporate, or you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir that in.
- Can I make this on the stovetop? Yes! Just simmer everything in a large pot until the potatoes are tender, then proceed with the recipe. It’ll take around 20-30 mins total form start to finish, usually.
- Is this soup gluten-free? Yes, it is! (Just make sure your chicken broth is gluten-free, if that’s important to you.)
So there you have it! My super easy, super delicious, and always comforting creamy crockpot potato soup. Go make it! You won’t regret it.