Potato soup is a wintertime staple around here. We’ve actually already got four different recipes for it on the blog.
Potato soup – the humble version that I make most often
Light & Healthier Potato Soup – from contributing writer, Kim
Baked Potato Soup – so good, and you end up with potato skins for appetizers too
Creamy Potato Soup – souped up version of the first recipe listed
So why another version? Well, first because it’s just so good no matter how you make it. And second, because I wanted one I could fix in the slow cooker.
This one worked out great. It does take about 10-15 minutes to prep it. I find that large baking potatoes are quicker to peel than a bunch of tiny potatoes.
For our Friday Slow Cooker Soups series, I’ve been making and sharing soups that don’t require any pre-cooking meat or veggies before putting them in the crock. That holds true for this soup too. But I did stretch it a bit with the toppings. I topped with bacon (you could use bacon bits instead) and that, of course, had to be cooked separately.
I also topped it with chives and cheddar. But a bowl of this would be great on its own too.
Here’s what you’ll need to make it:
Such simple ingredients. I love how they come together to make such a satisfying comfort food.
Slow Cooker Potato Soup
Ingredients
- 4 large potatoes peeled and diced
- 1 Tbs. butter
- 32 oz chicken broth
- enough water to cover potatoes
- salt and pepper to taste
- 12 oz can evaporated milk
- bacon cheddar, chives to top, optional
Instructions
- Place diced potatoes in crock.
- Add butter, broth and enough water to cover the potatoes.
- Season with salt and pepper.
- Cook on high 5-6 hours or low 7-8 hours.
- 20-30 minutes before serving, stir in evaporated milk.
- Top with bacon, cheddar and chives if desired.
This recipe is part of our Slow Cooker Soup Recipe series. New recipes will be shared every Friday, October through February. Subscribe to the email list and get them all!
If you have an Instant Pot, then you’ll want to check out my Instant Pot Potato Soup version of this favorite. And the entire collection of The Best Easy Instant Pot Soup Recipes.
And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes, a meal plan with a color-coded grocery list and video lessons.
To save time and to take advantage of all the good things in the peel, why not just scrub and dice the potatoes? Just skip the peeling part.
Sandy, good idea. I do that for corn chowder, but usually peel for potato soup. I don’t know why though. Habit, I guess.
Just made this last night and it was delicious! This was my 1 year old’s favorite meal yet. I doubled the batch and we did peel too. I forgot and put in the evaporated milk in at the beginning and it didn’t seem to matter? Why at the end? I also bought the premade bacon strips and just chopped it up and put it in at the same time.
Sometimes if the milk products get too hot they can curdle a bit. It still tastes good and is fine to eat, there’s just little teeny tiny chunks in the soup and it’s not as creamy. I put my evaporated milk in 1 hour before it was done, and it was too early… the milk overheated and curdled. It still tasted great, though… just not as good of texture.
I agree. I almost never peel potatoes foe any dish~ soup, mashed, creamed, fries, salad or potato pancakes.
Yum! Potato soup is one of the soups I like most! Never thought to make it in the slow cooker! I always peel for potato soup too!
Yummy!
Sometimes if the milk products get too hot they can curdle a bit. It still tastes good and is fine to eat, there’s just little teeny tiny chunks in the soup and it’s not as creamy. I put my evaporated milk in 1 hour before it was done, and it was too early… the milk overheated and curdled. It still tasted great, though… just not as good of texture.
I just use a bag of Southern Style hash brown potatoes…put them in frozen.