Crockpot Potato Soup

📝 Ingredients

• 1 (5 lb) bag yellow/gold potatoes, unpeeled and diced, or russet potatoes, peeled and diced
• 1 yellow onion, chopped
• 8 cloves garlic, chopped
• 4 carrots, diced
• 4 celery stalks, diced
• 8 cups chicken broth
• 1 tablespoon seasoning salt
• 1/2 tablespoon black pepper
• 2 cups warm whole milk or heavy cream
• For Topping:
• Shredded cheddar cheese
• Crispy chopped bacon
• Chopped dried chives

👩‍🍳 Directions

1. 1

   Add the potatoes, carrots, celery, onion, garlic, chicken broth, seasoning salt, and black pepper to a crockpot.

2. 2

   Cover and cook on LOW for 8 hours, or until the vegetables and potatoes are tender.

3. 3

   After 8 hours, use an immersion blender to blend the soup until smooth and creamy. You can also carefully transfer the soup to a food processor in batches. Be very careful when blending hot soup.

4. 4

   Add the warm milk or heavy cream and stir until combined.

5. 5

   Taste and add additional seasoning if needed.

6. 6

   Serve topped with shredded cheddar cheese, crispy bacon, and chopped chives.

💡 Tips for Success

• For a less orange soup: Use fewer carrots if you want less carrot flavor and a lighter color.
• For the potatoes: Yellow or gold potatoes can be left unpeeled. If using russet potatoes, peel them before dicing.
• For a thicker soup: Use heavy cream instead of whole milk for an extra rich and creamy texture.
• Be careful when blending: Hot soup can splatter when blended. An immersion blender is the easiest option, but if using a food processor, work in small batches.