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- 6 medium russet potatoes, peeled and diced - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup milk (or a non-dairy alternative) - 1 cup shredded cheddar cheese (plus extra for topping) - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - ¼ cup fresh chives, chopped (for garnish) The main ingredients create a hearty base for the soup. Potatoes give it a creamy texture. The onion, carrots, and celery add flavor and nutrition. The vegetable broth keeps it rich and savory. For the dairy and seasoning, milk adds creaminess while cheese brings richness. Garlic, thyme, and smoked paprika infuse the soup with warmth and depth. Adjust salt and pepper to suit your taste. Finally, fresh chives add a pop of color and freshness. This recipe is simple yet satisfying. You can find the full recipe to guide you through the cooking process. First, gather all your ingredients. You will need to chop the vegetables. Dice the potatoes, onion, carrots, and celery. Measure out your broth and spices. This step sets the stage for a great soup. Now, let’s start cooking. Add the diced potatoes, chopped onion, diced carrots, and diced celery to the crock pot. Next, pour in the vegetable broth. Stir in the minced garlic, dried thyme, and smoked paprika. Season with salt and pepper to taste. Mix everything gently. Cover the crock pot and set it to cook on low for 6-7 hours or high for 3-4 hours. You want the potatoes to be tender and flavorful. Once cooking is done, it’s time for the fun part. Use a potato masher to mash the potatoes slightly. This gives you a creamy texture while keeping some chunks. Next, stir in the milk and shredded cheddar cheese. Let it cook for an additional 30 minutes on low. This ensures the cheese melts well. Taste your soup and adjust seasoning if needed. You can find the full recipe in the earlier sections. To make your Crock Pot potato soup burst with flavor, start by tasting as you go. Adjust the salt and pepper based on your liking. If you want to add some zest, consider these herbs and spices: - Fresh parsley - Rosemary - Basil - Crushed red pepper These can give your soup a unique twist. Just remember, add a little at a time. You can always add more, but you can't take it out! To get the right texture in your soup, mash the potatoes gently. You want some chunks for heartiness, not a puree. Use a potato masher and press lightly. This keeps it creamy and thick, which is just right for a cozy meal. Presentation can make your soup even more inviting. Here are some tips: - Use warm bowls to keep the soup hot. - Top with extra shredded cheddar cheese and a sprinkle of fresh chives. - Serve with a slice of crusty bread on the side. These little touches make your soup look great and taste even better. {{image_2}} You can switch up some veggies to make this soup even better. Try adding sweet potatoes or butternut squash for a nice twist. These veggies add color and nutrients. You can also add spinach or kale towards the end of cooking for extra greens. If you want a non-dairy option, use almond milk or oat milk instead of regular milk. For cheese, try nutritional yeast or a vegan cheese. Both options will keep it creamy while making it dairy-free. Adding proteins is a great way to make this soup heartier. You can mix in crispy bacon or sausage for a savory kick. Just cook them first and toss them in during the last 15 minutes of cooking. Spices can also change the flavor. Try adding cumin for warmth or cayenne pepper for a bit of heat. Fresh herbs like parsley or basil can add freshness. Experiment until you find your favorite flavor! To store leftovers, let the soup cool first. Then, pour it into an airtight container. Make sure to seal it tightly. Place it in the fridge. This keeps the soup fresh and tasty. Consume it within three to four days. Before serving, give it a good stir to mix everything well. To freeze potato soup, start with cooled soup. Use freezer-safe containers. Leave some space at the top, as soup expands when frozen. Seal the containers tightly. You can freeze it for up to three months. When you are ready to eat it, thaw the soup in the fridge overnight. Reheat it on the stove over low heat. Stir it often until it warms up. In the fridge, your potato soup lasts about three to four days. If you freeze it, it stays fresh for about three months. After that, the flavor and texture may change. Always check for signs of spoilage before eating. If it smells off or looks strange, it's safer to toss it. Enjoy your cozy comfort Crock Pot potato soup! For the complete recipe, check out the Full Recipe. It takes about 15 minutes to prep. You can cook it for 6 to 7 hours on low. If you are in a hurry, cook it on high for 3 to 4 hours. So, the total time is around 7 hours if you use low heat. Yes, you can make it vegan! Instead of milk, use a plant-based milk like almond or oat. Skip the cheese or use a vegan cheese brand. You can also add some nutritional yeast for a cheesy flavor. These swaps keep it creamy and tasty. You can serve your soup with many sides. Here are some ideas: - Crusty bread for dipping - A fresh salad for crunch - Grilled cheese sandwiches for a classic combo - Steamed broccoli for extra veggies Yes, you can prepare the soup in advance. Make it and store it in the fridge for up to three days. When you reheat, add a bit of milk to bring back the creaminess. You can also freeze it for up to three months. Just thaw and heat when you're ready to enjoy! This blog post covers a simple and tasty Crock Pot Potato Soup. You learned what ingredients to use, from potatoes to spices. I shared step-by-step cooking tips and ways to enhance flavor. You can find ideas for storage and easy variations too. In closing, this recipe is perfect for a cozy meal. It’s easy, filling, and great for sharing. Enjoy making your own version and savoring each bowl!

Crock Pot Potato Soup

Warm up with this delicious Cozy Comfort Crock Pot Potato Soup! This hearty recipe features tender russet potatoes, fresh veggies, and creamy cheddar cheese, all cooked to perfection in your crock pot. Perfect for chilly days, it's easy to make and utterly satisfying. Get the full recipe to learn how to create this comforting soup that will delight your family. Click to explore the cozy goodness today!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup milk (or a non-dairy alternative)

1 cup shredded cheddar cheese (plus extra for topping)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup fresh chives, chopped (for garnish)

Instructions
 

Add the diced potatoes, chopped onion, diced carrots, and diced celery to the crock pot.

    Pour in the vegetable broth and stir in the minced garlic, dried thyme, and smoked paprika.

      Season with salt and pepper according to your taste and give it a gentle stir to combine all the ingredients.

        Cover the crock pot and cook on low for about 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

          Once the cooking time is done, use a potato masher to mash the potatoes slightly for a creamy texture, leaving some chunks for added heartiness.

            Stir in the milk and shredded cheddar cheese, cooking for another 30 minutes on low until the cheese is melted and the soup is heated through.

              Taste and adjust seasonings if necessary.

                Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings

                  - Presentation Tips: Serve the soup in warm bowls, garnished with additional shredded cheddar cheese and a sprinkle of fresh chives for a pop of color. Add a slice of crusty bread on the side for the ultimate cozy meal.