Crock-Pot Potato Soup
Prep time
Cook time
Total time
This recipe takes a little more time since there is some sautéing to be done before cooking in the crock-pot. You could skip this step and just dump everything in the crock-pot but cooking before hand brings together the flavors a little better.
Recipe type: Soups & Stews
Serves: 6
Soup Base
  • 32 Ounces Chicken Broth
  • 1 ½ Pounds Potato (Skin Optional) Diced In ¼ in. Cubes
  • Pound Carrots, Diced Small
  • Cup Chardonnay Or Dry White Wine
  • 6 Slices Of Cooked Bacon, Diced
  • 4 Oz. Diced Ham
  • 3-4 Tablespoons Butter
  • 5 Cloves Fresh Garlic, Minced
  • Cup Finely Diced White Or Yellow Onion
  • 2 Tablespoons Worcestershire Sauce
  • 1 Teaspoon Celery Seed
  • 1 Teaspoon Mustard Seed Powder
  • 1 Teaspoon Poultry Seasoning
  • 1 Teaspoon Thyme
  • 1 Teaspoon Parsley
  • 1 Teaspoon Paprika
Thicken With
  • Cup Flour
  • Cup Half N' Half Creamer Or Whole Cream
Cream Base For Soup
  • 2 Cups Milk
  • 1 Cup Half N Half Creamer Or Whole Cream
  • Cup Flour
  1. In the crock pot combine broth, potatoes, carrots, wine, bacon and ham.
  2. In a fry pan, sauté the butter, garlic, onion, Worcestershire sauce and spices until the onion is cooked.
  3. To your sauté pan add ½ cup flour and ½ cup half n half or whole cream to thicken and into a roux. Add spice mixture to crock-pot and stir to combine.
  4. Cook for either 6 hours on high, or 10 hours on low or until potatoes are soft.
  5. During the last half hour of cooking add the 2 cups milk, 1 cup half n half or whole cream and ¼ cup flour, stir to combine and cook 30 more minutes. Garnish with chopped fresh chives and serve!
Recipe by Crock-Pot Ladies at