Can I leave the potato skins on - or should I peel them first?

That depends on the potatoes you're using. When it comes to most the most common potatoes (like russet potatoes) I'd definitely recommend peeling them prior to making the soup. For potatoes with thin skins (like Yukon gold for example), you could theoretically leave the skins on. Just keep in mind that your soup might not be as velvety smooth as if you peeled the potatoes.

How can I keep cooked potatoes from becoming gummy?

Cooking potatoes for too long and over blending them are the two most common reasons you might end up with gluey, sticky cooked potatoes. For example, when it comes to mashed potatoes, it’s always best to use a potato masher instead of a blender, since it’s fairly easy to overdo it. Mash just long enough so that the potatoes are fluffy. Same goes for the texture of this potato soup - make sure to not over-blend it as this will result in a soup that’s more gooey than silky.

Is this potato soup vegan?

It can be! Just be sure to use veggie broth instead of chicken broth - and you can sub out the heavy cream and use unsweetened oat milk instead.

How about gluten free?

Yes, it's gluten free - but with one big caveat. If you're using store bought vegetable or chicken broth, you'll want to read the ingredients label carefully. Many mass produced soup stocks contain added wheat. This veggie broth is gluten free .

Crock Pot Potato Soup

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This comforting crock pot potato soup recipe is the best comfort food. Sweet, creamy and packed with savory goodness, it can be served as a main or a hearty side dish. Set it and forget it!

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yield: 6-8 bowls 1x
Category: Crock Pot
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 tablespoons olive oil
4 garlic cloves, minced
1 leek, finely chopped, white part only
2 medium carrots, finely chopped
2 1/2 pounds potatoes such as Yukon gold or russet potatoes, peeled and chopped into bite size pieces
4 1/2 cups low sodium vegetable stock or chicken stock
1/2 teaspoon kosher salt
1/2 cup heavy cream or unsweetened oat milk for vegan option

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Instructions

Place all the ingredients, except for the heavy cream, in the crockpot and close the lid.
Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
Blend the soup using an immersion blender until smooth. Alternatively, you can blend the soup in batches using a blender.
Serve.

Notes

To store leftovers, put the soup in an airtight container and refrigerate for up to 4 days.

Nutrition

Serving Size: 1 bowl (serves 6)
Calories: 224
Sugar: 6.1g
Sodium: 575.6mg
Fat: 7.1g
Saturated Fat: 2.1g
Unsaturated Fat: 0.7g
Trans Fat: 0.1g
Carbohydrates: 37.6g
Fiber: 5.4g
Protein: 4.3g
Cholesterol: 7.1mg

Find it online: https://pickledplum.com/crockpot-potato-soup/