Crock Pot Potato Soup…A Bowl Full of Comfort

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Is there anything more comfortable that curling up on the couch with a warm bowl of soup? Maybe sitting near a campfire with a bowl of chili and a dozen of your closest friends but I’m more of a couch girl.

I’m also fond of potatoes, so this Crock Pot meal brings me to my happy place.

This may be the easiest soup I’ve ever made. My teenage daughter LOVED it. In fact, she may even put up a fight for the last bowl of Potato Soup.

This recipe is made from pantry and veggie staples that I always have on hand. I don’t think it’s possible to mess up this recipe. If you are short on time cook the Potato Soup on the stove instead of in the Crock Pot. You won’t be disappointed.

Crock Pot Potato Soup

Crock Pot Potato Soup

Ingredients

  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste

Do

  1. Place all ingredients into a Crock Pot.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Once everything is soft you can enjoy as is with a little salt and pepper or mash with a potato masher until it reaches a smooth consistency for a creamy soup. An immersion blender will do the job even faster.

Crock Pot Potato Soup

Serve

This soup is perfect to help you warm up on a chilly day; a truly guilt-free comfort food. It can also be served with a side salad or a sandwich for a bistro worthy lunch.

Unsuspecting omnivores will think this contains milk and cheese but they would be wrong.

This soup makes four servings.

Update: Lindsey left a comment that she made this soup in the Instant Pot, cooking for 4 minutes. She said the quick release was messy but it was really good. Thanks Lindsey. 

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Comments

  1. I like!! You have me inspired……

  2. I love it when these creamy soups taste so much like the counterparts we used to make. I can’t help myself and usually add just a bit of cashew cream. 🙂

  3. Love simple soups with a few ingredients that magically come out tasting complex and satisfying! Cold weather is due here soon – this soup will hit the spot!

  4. And trying to visualize how much sleep this Wilmich. It sounds delicious! Between my Husband, and my two sons that eat about as much as he does, I am thinking that I might need to double this for my family of four. I can’t wait to try it.

  5. I think I am going to give this a try. :O)

  6. I made this and loved it! It was delicious. And you were right, my emersion blender made it the creamiest ever! (and you gave me an excuse to use it for the first time) 🙂
    Could you give an estimate on how many pounds of potatoes you use. There were only large potatoes in the store at the time. (seriously, even the small ones were large). So I think it ended up a little thicker than it should have been. Thanks for the recipe and the great blog!

  7. I’m really not good at estimating but maybe 2 pounds. If I only had large potatoes I’d probably use 3. If it’s to thick you can just add a little more liquid. I’m glad you liked it. It is the easiest soup I make. 🙂

  8. Just put this in the crockpot this morning! Mmmmmm!

  9. Made this today. Texture and creaminess was perfect. The only thing I would change would be to either use vegetable broth instead of water (or a combination of both) and add more garlic. We like some big flavor at our house. I will be making this soup regularly.

  10. I notice you add nutritional yeast to a lot of your recipes. Have you a post explaining why? Is that essential for this recipe? I saw it in the bulk bin the other day but it was pretty expensive.

    • Hi Eliana,
      Since all of my recipes are dairy free, nutritional yeast is sometimes used to give good a cheesey flavor. Other times it is used for a B-12 boost. Nutritional yeast does seem expensive but typically it isn’t used in large quantities and really adds a great flavor to dishes. Give it a try, it does take a little getting used to. If you are dairy-free I thing you will really like what it adds to recipes. I wouldn’t start with nutritional yeast based cheese sauces though.

      • I don’t eat cheese because I don’t like the taste. All types gross me out. Can I leave the nutritional yeast out since you say it creates a cheese flavor? Or is important?

        • You can leave it out but if you do I recommend you use veggie broth. The Potato Soup would need a little extra flavor without it. This recipe doesn’t use much nutritional yeast and it doesn’t really taste cheesy. I think you might want to try it at least once. 🙂

  11. Any idea if it would work to make this with your nutritional yeast-based broth powder/water in place of the plain water? I noticed you don’t put in the nutritional yeast in the recipe until the end and am wondering if there is a reason for that.

  12. I am making this soup for tonights dinner for the first time! If the family likes it I will double the recipe so I can freeze it. I love freezing soups so I have a quick healthy meal for those super busy nights.

    • I think you will like it Rachel! I was just taking “inventory” of my freezer and I have lots of single serving soups. I love soups, it’s so nice having an easy meal in there just waiting to defrost.

  13. The picture looks like there are white beans in it. Did you put beans in? Thanks

    • Hi Lori,
      It is just chunks of potatoes. I just mashed it a bit with a potato masher but you could get it smoother if you tried.
      Everyone loves it, I think you will too!

  14. I made this in my Instant Pot. I did 4 minutes and quick release which was a bit of a mess. I also added a tablespoon of your broth mix to it in addition to the 2T of Nooch. The soup is so good. Thanks for a great recipe.

    • Thanks for the feedback. Soups are always so messy in the instant pot of you do a quick release (which I usually do). 🙂
      I haven’t made potato soup in it yet though! Great idea!

  15. I just made this for the first time and it was a huge hit with my family! It will definitely become one of our regular meals!

  16. Kathleen Acosta says:

    Trying this recipe in my instant pot on the slow cook cycle. I used vegetable broth and red potatoes. Hope it’s good!

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