Name: Potato Soup — Cozy, Reliable, Weeknight-Ready (Slow Cooker, Set-and-Forget)
Prep time: 10 min
Cook time: PT-490152H26M51S
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 Tbsp olive oil or butter; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 lb Yukon Gold potatoes, peeled, ¾-inch chunks; 1 medium carrot, finely diced (optional); 3 cups low-sodium vegetable broth (plus more as needed); 1 tsp kosher salt, more to taste; ½ tsp black pepper; ½ tsp paprika (smoked or sweet); ¼ tsp cayenne or red pepper flakes (optional); 1 bay leaf; ¾ cup evaporated milk or whole milk (DF: unsweetened canned coconut milk); ½ cup plain Greek yogurt or sour cream (DF: thick unsweetened plant yogurt); 1 cup shredded sharp cheddar (optional; DF: omit or use dairy-free shreds); 1–2 Tbsp lemon juice or apple cider vinegar, to finish; Toppings: chopped chives/green onions, shredded cheddar, crispy bacon bits, extra yogurt, cracked pepper

Description

Cozy, creamy slow cooker potato soup with minimal prep and a silky finish from blending part of the pot. Savory onions, mellow potatoes, gentle warmth from spices, and a bright pop of lemon and chives. Weeknight-easy, budget-friendly, vegetarian, and naturally gluten-free—with dairy-free options.

Ingredients

2 Tbsp olive oil or butter
1 large yellow onion, diced
3 cloves garlic, minced
2 lb Yukon Gold potatoes, peeled, ¾-inch chunks
1 medium carrot, finely diced (optional)
3 cups low-sodium vegetable broth (plus more as needed)
1 tsp kosher salt, more to taste
½ tsp black pepper
½ tsp paprika (smoked or sweet)
¼ tsp cayenne or red pepper flakes (optional)
1 bay leaf
¾ cup evaporated milk or whole milk (DF: unsweetened canned coconut milk)
½ cup plain Greek yogurt or sour cream (DF: thick unsweetened plant yogurt)
1 cup shredded sharp cheddar (optional; DF: omit or use dairy-free shreds)
1–2 Tbsp lemon juice or apple cider vinegar, to finish
Toppings: chopped chives/green onions, shredded cheddar, crispy bacon bits, extra yogurt, cracked pepper

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Instructions

Sauté aromatics (2–3 min): Warm oil in a skillet, soften onion with a pinch of salt; add garlic for 30 seconds.
Load the cooker: Transfer to slow cooker. Add potatoes, carrot, broth, salt, pepper, paprika, cayenne, and bay leaf.
Cook: Cover and cook LOW 6 hours (or HIGH 3–4 hours) until potatoes are very tender.
Blend for body: Remove bay leaf. Partially blend ~½ the soup with an immersion blender (or mash) to thicken naturally.
Creamy finish (off heat): Stir in milk and yogurt; add cheddar if using. Warm on LOW 15–20 min—do not boil.
Balance & serve: Stir in lemon juice. Taste and adjust salt/pepper/heat. Ladle into bowls and top as desired. Rest 3 minutes.

Notes

Use low-sodium broth so you can season perfectly at the end.
For DF: use coconut milk and DF toppings; omit cheddar.
Texture control: blend more for extra-creamy; less to keep potato cubes.
Storage: 3–4 days in fridge; up to 3 months frozen (blend more before freezing).
Reheat gently with a splash of broth/water; finish with fresh chives and lemon.
Scaling: Use an 8-qt cooker to double; add ~30 min if very full. For 4-qt, reduce recipe by ~25–30%.

Prep Time: 10 minutes
Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
Category: soup recipes
Method: Slow cooker; partial blend
Cuisine: American