Slow cooker potato soup, and it was so simple. In the morning, I fill my cooker with the ingredients, and set the crock pot on High. The soup is finished in about 6 hours.

Recipe Summary

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the onions, celery, potatoes, and dill weed in a slow cooker; drizzle the olive oil over the mixture. Pour the vegetable broth into the slow cooker.

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  • Cook on High until the vegetables are tender, about 6 hours.

Nutrition Facts

203 calories; protein 5g; carbohydrates 39.2g; fat 3.3g; sodium 393.6mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2012
We thought this recipe was fabulous! I haven't brought out my crock pot in seven years, but I did to make this recipe and it will become a staple in our house. I peeled 3 very large russet potatos and chopped them up, I also added some baby carrots to the recipe. I got tired of shuffling around my spices and couldn't find my dill so I added a garlic and onion seasoning I had. I cooked on low for 8 hours but it was perfectly done in 7 hours. The potatos and the carrots have great flavor and melt in your mouth! Read More
(43)

Most helpful critical review

Rating: 3 stars
01/20/2012
I'm kind of perplexed by this recipe. It's not what I think of when I think of Potato Soup. I only cooked mine about 3 1/2 hours on high & the potatoes are mushy & I have a very vintage slow cooker (they don't cook as hot as newer ones). I didn't have any celery so I used celery flakes. I do like dill, but didn't use the full amount. I used low sodium vegetable broth. I have to admit that I do like the broth. After taking a picture of the finished product, I'm going to go tweak it by mashing it up, adding a bit of milk, garlic and pepper. Read More
(47)
14 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
01/20/2012
I'm kind of perplexed by this recipe. It's not what I think of when I think of Potato Soup. I only cooked mine about 3 1/2 hours on high & the potatoes are mushy & I have a very vintage slow cooker (they don't cook as hot as newer ones). I didn't have any celery so I used celery flakes. I do like dill, but didn't use the full amount. I used low sodium vegetable broth. I have to admit that I do like the broth. After taking a picture of the finished product, I'm going to go tweak it by mashing it up, adding a bit of milk, garlic and pepper. Read More
(47)
Rating: 5 stars
01/28/2012
We thought this recipe was fabulous! I haven't brought out my crock pot in seven years, but I did to make this recipe and it will become a staple in our house. I peeled 3 very large russet potatos and chopped them up, I also added some baby carrots to the recipe. I got tired of shuffling around my spices and couldn't find my dill so I added a garlic and onion seasoning I had. I cooked on low for 8 hours but it was perfectly done in 7 hours. The potatos and the carrots have great flavor and melt in your mouth! Read More
(43)
Rating: 3 stars
02/25/2012
Not what I consider potato soup, but very good nonetheless. This would be good for lactose intolerant folks. Read More
(21)
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Rating: 4 stars
02/25/2012
Very similar my mom's recipe except doing it on the stop top we sauted the onions in the olive oil and used chicken broth. The picture shows carrots and we alway add them for color but it is not listed in the ingredients. Read More
(8)
Rating: 2 stars
08/07/2012
I found using 2 onions really dominated the taste. Next time I make this I will use just one onion and double up the celery and add some carrots. This has the potential though to be really good. Read More
(5)
Rating: 4 stars
10/22/2014
I love this. I didn't start it in time so I put it on the stove and cooked it a bit faster. Once everything was cooked I put about 1-1/2 cups of the soup in the blender with about 1/2 c. milk and creamed it up and then added it back into the soup. My family ate it up, thank you for the potato soup that wasn't loaded with fat!! Read More
(4)
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Rating: 3 stars
07/04/2012
Edible but VERY VERY bland. It needs something else. I'm going to try adding bacon. Read More
(4)
Rating: 3 stars
07/07/2012
I added a small package of frozen corn some diced green pepper and a little bit of hot sauce. I also used just enough broth to cover HALF then after the veggies are tender I mashed the mixture and added milk and butter. Read More
(3)
Rating: 4 stars
03/06/2013
I added carrots bacon and salt & pepper and everyone liked it. It was a good alternative to the think cheesy potato soups that I have made before. More like a vegetable soup. Read More
(3)
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