Crockpot Potato Soup
Creamy, hearty potato soup with cheddar cheese and vegetables, perfect for cozy meals. Suitable for family dinners or casual gatherings, offering comforting flavors and warmth.
Ingredients
Instructions
- Place diced potatoes, water, chicken bouillon granules, carrots, diced onion, and chopped celery in the crockpot.
- Cook on low for 7-8 hours.
- 30 minutes before serving, add evaporated milk and cheddar cheese to the crockpot.
- Stir until cheese is melted and ingredients are well combined.
- Serve hot, optionally with French bread.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the cheese. If you’re short on time, use pre-diced frozen potatoes. You can substitute vegetable broth for water and bouillon for a vegetarian version. Adding herbs like thyme or rosemary can enhance the flavor, as can using sharp cheddar instead of mild.
Serving Suggestions
Serve this hearty potato soup with crusty French bread for dipping, or alongside a fresh green salad. For added protein, consider topping each bowl with crispy bacon bits or serving it with grilled chicken. It pairs beautifully with Otis Campbell'S Homemade Vegetable Soup for a comforting meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a splash of water or milk to restore creaminess. You can also reheat in the microwave, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Crockpot Potato Soup contains roughly 1318 calories, with 21g protein, 191g carbohydrates, and 53g fat. It is an excellent source of potassium (88% of the Daily Value), vitamin A (73% of the Daily Value), and vitamin C (68% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this potato soup can be made a day in advance. Simply prepare it as directed, let it cool, and store it in the refrigerator. Reheat gently before serving, adding a little extra liquid if it thickens too much.
What types of potatoes work best for this soup?
Russet or Yukon Gold potatoes are ideal for this soup as they become tender and creamy when cooked. Avoid waxy potatoes like red potatoes, as they hold their shape better and won’t give the desired creamy texture.
Is it possible to freeze this potato soup?
Yes, you can freeze the potato soup, but it's best to do so before adding the dairy. To freeze, cool the soup completely, then transfer it to freezer-safe containers. When ready to serve, thaw in the fridge overnight and reheat, adding the evaporated milk and cheese at the end.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).