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I love this simple, basic recipe for slow cooker potato soup. Sometimes I add bacon or Cheddar cheese for a little variation. You can do a lot with it.

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Recipe Summary

prep:
20 mins
cook:
7 hrs
total:
7 hrs 20 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 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.

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  • Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.

Nutrition Facts

333 calories; protein 5.6g; carbohydrates 23.2g; fat 25g; cholesterol 87.5mg; sodium 1028mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/27/2020
Very good but I felt it needed bacon bits, cheddar cheese and chives. It did not thicken enough with the cornstarch so I made a slurry of flour and water. And bingo, perfect thickener. I only cooked it for 2 hours on high and the potatoes were perfectly tender.Had I gone the amount of hours per the recipe, the potatoes would have turned into mush. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/14/2020
Quite frankly, I was stunned how delicious this soup was, So simple to make. So few ingredients. And... to top it off, the leftovers were every bit as good. A heart bravo. FYI I didn't have any heavy cream, so I used whole milk. I did find evaporated milk long expired way way way back in the corner of the cupboard. Great soup for a rainy or sunny day. Read More
Rating: 4 stars
05/27/2020
Very good but I felt it needed bacon bits, cheddar cheese and chives. It did not thicken enough with the cornstarch so I made a slurry of flour and water. And bingo, perfect thickener. I only cooked it for 2 hours on high and the potatoes were perfectly tender.Had I gone the amount of hours per the recipe, the potatoes would have turned into mush. Read More