|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple slow cooker homemade potato soup is a surprisingly easy preparation, and the slow cooker makes cooking nearly hands-free.
Feel free to add bacon or ham to the soup, or make it vegetarian with vegetable broth instead of chicken broth. See the tips and variations for more ideas. The recipe calls for bouillon or base.
Serve the potato soup with a salad or sandwich for a tasty lunch or dinner.
- 6 medium red-skinned potatoes (peeled and cubed)
- 1 large onion (peeled and chopped)
- 4 medium carrots (peeled and sliced or diced)
- 2 large ribs celery (sliced, including some leaves)
- 4 chicken bouillon cubes (or equivalent chicken base)
- 1 tablespoon freshly parsley flakes (chopped, plus more for garnish, if desired)
- 7 cups water (or omit the chicken bouillon and use chicken or vegetable broth)
- 5 tablespoons butter
- 1 (12-ounce) can of evaporated milk (or light cream)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Garnish: green onion tops (sliced)
Gather the ingredients.
In the slow cooker, combine the cubed potatoes, onions, carrots, celery, chicken bouillon or base, parsley, and water.
Cover and cook on LOW for 6 to 8 hours until the vegetables are tender.
Stir in the butter and evaporated milk for about 30 minutes before serving time; taste and add Kosher salt and freshly ground black pepper, as needed.
Garnish servings with fresh chopped parsley or sliced green onion tops.
Serve the soup in bowls with crackers or croutons.
- You can replace the water with 5 cups of chicken stock (low-sodium or unsalted) and omit the bouillon or base.
- To freeze potato soup, cool it and transfer it to a zip-close bag or freezer container. Store in the freezer for up to 3 months. To reheat, simmer gently. If the defrosted soup appears watery, add a bit of cream or evaporated milk.
- Low starch potatoes, such as Red Bliss or new potatoes, hold up better in the slow cooker than the higher starch baking potatoes. Or use moderate starch potatoes, like Yukon Gold.
- Cook 4 to 6 strips of bacon. Drain and crumble. Add the bacon to the soup when you add the milk.
- Dice about 6 ounces of smoked sausage. Brown it in a small amount of oil in a skillet and add to the soup.
- Add about 1/2 cup of diced cooked ham to the soup mixture along with the vegetables.
- Sprinkle servings with fresh chopped parsley, green onion tops, or chives.
- Add 1 to 2 cups of shredded cheddar cheese along with the milk, or top servings with shredded cheese.
- Replace the chicken broth with vegetable broth for a vegetarian potato soup.
- Add chopped spinach or kale to the soup for additional color and nutrients.