Ingredients
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6 large russet potatoes, peeled and diced
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1 large yellow onion, chopped
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3 cloves garlic, minced
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3 cups low-sodium vegetable broth
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2 cups water
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2 medium carrots, diced
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2 stalks celery, chopped
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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1 cup heavy cream (or coconut cream for dairy-free)
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1/2 cup sour cream (optional)
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1 1/2 cups shredded sharp cheddar cheese (optional for garnish)
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3 green onions, sliced (for garnish)
Instructions
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Prep the Ingredients: Start by peeling and dicing the potatoes. Chop the onion, garlic, carrots, and celery.
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Layer the Crockpot: Add potatoes, onion, garlic, carrots, and celery into the crockpot. Pour in the vegetable broth and water.
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Season: Add thyme, parsley, smoked paprika, salt, and pepper.
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Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 4-5 hours until the potatoes are tender.
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Mash for Creaminess: Use a potato masher to gently mash some of the potatoes directly in the crockpot for a creamier texture.
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Add Dairy: Stir in the heavy cream and sour cream if using. Let it cook for another 15-20 minutes.
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Taste and Adjust: Check seasoning and add more salt or pepper as needed.
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Serve: Ladle into bowls, topping with shredded cheese, green onions, or even a dollop of extra sour cream if desired.
Notes
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Add Protein: Stir in cooked, diced chicken or turkey for extra heartiness.
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Make It Dairy-Free: Substitute coconut cream for heavy cream and skip the cheese.
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Spice It Up: Add a pinch of cayenne pepper or crushed red pepper for some heat.
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Chunky or Smooth: Blend half the soup with an immersion blender for a smoother finish.