This is a easy potato soup recipe that I have made a bit easier in the type of potato I’ve used.  I normally love love love Idaho Potatoes and Russet Potatoes to eat, but for this soup since I needed to chop it into cube size I went with a more Gourmet potato for their easy clean up, easy to chop and  they have less starch so the color turns out better.

Crock-Pot Potato Soup

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 8

Crock-Pot Potato Soup


4lbs of Ounces of Klondike Gourmet or Fingerling Potatoes
2 Yellow Onions Chopped
3 Stalks of Celery thinly sliced
2 cups of Cooked Chicken or Bacon Crumbles
2 Tablespoons of Butter
2 Chicken Bouillon Cubes
2 Tablespoons of Mrs. Dash Table Blend
2 Tablespoons of Salt
1/2 Teaspoon of Pepper
6 1/2 Cups of Water
2 Cups of Milk
1/2 Cup Flour, mixed with Water


  1. I used a liner.
  2. I placed cubed potatoes, onions, celery, cooked chicken (or bacon), butter, bouillon cubs, Mrs. Dash, Salt and Pepper & 6 1/2 cups of water.
  3. Cook on low for 7 and a half hours.
  4. At this point stir the milk and flour/water mixture in a bowl mixing well.
  5. Add the milk/flour/water mixture to the soup and stir carefully, allow to thicken (may take more then 30 minutes).
  6. I would check soup before serving in case you need to add more Salt or Pepper.


In place of gourmet potatoes you can do 8 regular potatoes diced.
Scrub well and you may need to rinse or add a little lemon to them if the starch changes the color.

This soup would be great with cheese or Velveeta added to it near the end.

I would strongly suggest testing before serving to see if more salt or pepper needs to be added. It can be difficult to season a soup without tasting it, add too much at first you can’t easily fix.