Ingredients
Method
- Prep the base ingredients: Peel and dice potatoes evenly (for even cooking), and chop onion and garlic.
- Layer into the crockpot: Add potatoes, onions, garlic, salt, pepper, and broth. Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Blend partially for texture: Once potatoes are fork-tender, mash with a potato masher or use an immersion blender to blend only 50–70% of the soup.
- Add dairy and finish: Stir in milk, sour cream, and cheese. Let it cook for another 15–20 minutes on low, uncovered, until fully combined.
- Serve hot with toppings: Ladle into bowls and garnish with bacon, green onions, extra cheese, or a drizzle of olive oil.
Notes
- Texture Through Timing: Let time do the heavy lifting. When potatoes simmer slowly, some dissolve to create creaminess, while others hold their form. That natural contrast gives each spoonful both body and bite — no thickeners needed.
- The Low-and-Slow Advantage: Low heat doesn’t just cook — it develops. Your aromatics gently soften, releasing their full flavor without bitterness or sharp edges. This is flavor-building through patience, not pressure.
- Respect the Dairy: Milk, sour cream, and cheese demand a delicate finish. Introduce them at the end, over low heat, to keep their smooth character intact. High heat breaks their balance and dulls their richness.
- Finishing Touches Matter: Right before serving, a pop of brightness — like a sprinkle of fresh chives or a small dash of vinegar — elevates the entire bowl. It wakes up the palate and rounds out the richness with finesse.
- Soup That Builds Itself: The beauty of this crockpot soup is its simplicity. But make no mistake — every choice, from potato type to timing, shapes the final flavor. This is comfort food engineered with care.