Ingredients:

  • 3 pounds Russet potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream or half-and-half
  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Cooked and crumbled bacon (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)

Instructions:

  1. Chop the potatoes, onion, celery, and carrots. Mince the garlic.
  2. Add the potatoes, onion, celery, carrots, garlic, chicken broth, butter, thyme, rosemary, salt, and pepper to the crock-pot.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
  4. Use a potato masher for a chunky soup or an immersion blender for a smoother consistency. This is a great way to make potato soup crock pot.
  5. Stir in the cream cheese until melted and smooth. Then, stir in the heavy cream/half-and-half.
  6. Taste and adjust salt and pepper as needed.
  7. Ladle into bowls and garnish with chopped chives, parsley, bacon, shredded cheddar cheese, and/or sour cream.