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
- 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
- Place all ingredients into a Crock Pot.
- Set to low for about 6 hours, or high for 4 hours.
- 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.
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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