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- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup shredded cheddar cheese (optional) - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh chives for garnish The main ingredients create the soup's base. Russet potatoes give it that creamy texture. The onion and garlic add depth to the flavor. The vegetable broth brings everything together, making every bite comforting. For a rich, creamy taste, heavy cream is your best friend. If you prefer a lighter option, coconut milk works great too. The cheese adds a nice touch, but it's optional. The thyme, salt, and pepper season the dish perfectly. To cook, don't forget the olive oil. It helps to sauté the veggies and adds flavor. Finish with fresh chives on top for a bright, fresh pop. These ingredients together make a warm bowl of creamy potato soup that feels like a hug on a chilly day. - Combine diced potatoes, chopped onion, and minced garlic in your slow cooker. - Drizzle olive oil over the mix and season with salt and pepper. Stir well. - Pour vegetable broth over the mixture. Make sure the veggies are submerged. - Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The potatoes should be tender when done. - Once cooked, use a potato masher or an immersion blender to get your desired soup texture. I like to leave some chunks for fun. - Stir in heavy cream or coconut milk, plus cheddar cheese if you want. Mix until it's smooth and creamy. To make your soup creamy, use an immersion blender. It helps you blend the potatoes well for a smooth texture. You can also use a regular blender, but be careful with hot soup. Adjust the heavy cream to your taste. If you want it richer, add more cream. If you want a lighter soup, use less. Fresh herbs can boost your soup's aroma. Try adding parsley or dill. They add great taste. Using homemade vegetable broth also makes a big difference. It adds depth and natural flavor to your dish, making it taste fresh and vibrant. Pair your creamy potato soup with crusty bread. A side salad also works well. It adds crunch and freshness. For garnishing, use fresh chives or a sprinkle of cheese. This adds color and fun to your dish. Make it your own with creative garnishes! {{image_2}} If you want a dairy-free creamy potato soup, you can use coconut milk or almond milk. Coconut milk gives a nice, rich flavor. Almond milk is lighter but still creamy. Both options work great! You can also add nutritional yeast to give a cheesy taste without dairy. It adds depth and a unique flavor to the soup. To make your soup even better, try adding bacon bits. They give a nice smoky flavor that pairs well with the potatoes. You can also mix in some vegetables like carrots or peas. This adds color and nutrition to your dish. Feel free to get creative and add any veggies you like! Want to heat things up? Just add a pinch of cayenne pepper. It gives the soup a nice kick! If you prefer a smoky taste, try paprika. It adds warmth and flavor without overpowering the dish. These spices can take your creamy potato soup to a whole new level! Store your creamy potato soup in airtight containers. This keeps it fresh and tasty. It can last in the fridge for about 3 to 5 days. Make sure to cool it first before sealing it up. To freeze your creamy potato soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It stays good for about 2 to 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Check for signs of spoilage before eating. If the soup has an off smell or looks strange, toss it out. To keep it fresh, store it properly and avoid leaving it out for long periods. Always use clean utensils to scoop out the soup. This helps to avoid contamination and keeps your soup delicious! To thicken your soup, you can use a few simple methods: - Mashed Potatoes: Mash some of the potatoes in the soup. - Cornstarch Slurry: Mix cornstarch with water, then stir it in. - Flour: Add a small amount of flour and stir well. If you want to avoid heavy cream, try these alternatives: - Coconut Milk: It adds creaminess without dairy. - Cashew Cream: Blend soaked cashews with water for a rich texture. Yes, you can use different potatoes! Here's a quick comparison: - Russet Potatoes: These are starchy and create a fluffy soup. - Yukon Gold Potatoes: They are creamy and add a nice flavor. For the best texture, I recommend russets if you want a light soup or Yukon Golds for a richer taste. To make your soup vegetarian or vegan, follow these tips: - Broth: Use vegetable broth instead of chicken broth. - Cream: Replace heavy cream with coconut milk or cashew cream. You can also add protein-rich ingredients like: - Lentils: They add heartiness and nutrition. - Chickpeas: They boost protein and fiber. This creamy potato soup uses simple ingredients for a comforting dish. Start with potatoes, onion, and garlic, then add broth and cream for richness. You can customize the flavor with herbs and spices. Storage options ensure you can enjoy leftovers later. Experiment with variations to match your tastes. Creating this soup is easy and fun, making it a great meal for any day. Enjoy your cooking and the delicious results!

Creamy Potato Soup Slow Cooker

Warm up with this creamy dreamy potato soup that’s both delicious and easy to make! Packed with russet potatoes, garlic, and rich cream, it’s perfect for chilly days. Just toss your ingredients in a slow cooker and let it do the work. You'll love the comforting flavors and simple prep. Click through for the full recipe and make this cozy dish tonight! #PotatoSoup #SlowCookerRecipes #ComfortFood #SoupSeason
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup shredded cheddar cheese (optional)

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives for garnish

Instructions
 

In a slow cooker, combine the diced potatoes, chopped onion, minced garlic, and dried thyme.

    Drizzle olive oil over the vegetables and season with salt and pepper. Stir to combine.

      Pour the vegetable broth over the mixture, ensuring the vegetables are submerged.

        Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.

          Once the potatoes are cooked, use a potato masher or immersion blender to puree the soup to your desired consistency (leave some chunks for texture).

            Stir in the heavy cream (or coconut milk) and shredded cheddar cheese (if using), mixing until smooth and creamy.

              Check seasoning and adjust with more salt and pepper if needed.

                Serve hot, garnished with fresh chives.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (cooking) | Servings: 6-8