Enjoy a warm and hearty Crock-Pot Potato Soup with this delicious recipe! This one is a little more “gourmet” but well worth the extra time to make!
Slow Cooker Potato Soup
This recipe comes from my friend Julie Parrish. Julie is a great cook and used to own a spice company so she really has a knack for combining flavors and making a tasty dish.
Julie is new to slow cooking and just got her first slow cooker but she says that her family loved this recipe for potato soup that she did up in her slow cooker.
Julie is an avid gardener and a few years ago turned much of her suburban yard into edible plants (envious!) and her and her kids just harvested potatoes out of her garden so she needed a recipe to use up some of that harvest.
Here it is…
More Fantastic Crockpot Soups To Try!
- Crock-Pot Lobster Bisque + Video
- Crock-Pot Veggie Loaded Minestrone Soup
- Crock-Pot Potato & Kielbasa Chowder
- Crock-Pot Chicken Wild Rice Soup
- Crock-Pot Creamy Chicken Mushroom Soup
Crock-Pot Potato Soup Recipe
- In a 6 quart or larger slow cooker, combine together the chicken broth, potatoes, carrots, wine, cooked bacon and ham.
- In a larger frying pan on the stove-top sauté the butter, garlic, onion, Worcestershire sauce and spices until the onion is cooked and translucent.
- To your frying pan add 1/2 cup flour and 1/2 cup cream to thicken into a roux. Add mixture mixture to slow cooker and stir to combine.
- Cover and cook for 6 hours on HIGH or 10 hours on LOW or until potatoes are soft.
- During the last 30 minutes of cooking mix together in a bowl the 2 cups of milk, 1 cup of cream and 1/4 cup flour and stir together with a fork until there are no lumps. Add mixture to soup in slow cooker and stir to combine.
- Recover and continue to cook for the remaining 30 minutes until thickened.
- Garnish bowls with diced green onions before serving if desired.