Crock-Pot Potato Soup

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

Heidi Kennedy

This recipe takes a little more time since there is some sautéing to be done before cooking in the slow cooker. You could skip this step and just dump everything in the slow cooker, but cooking before hand brings together the flavors a little better.

4.75 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Soups, Stews and Chili

Cuisine American

Servings 6 Servings

Calories 740 kcal

Ingredients

1x2x3x

Soup Base

• 32 ounces Low-Sodium Chicken Broth
• 1 ½ pounds Potatoes (diced into 1/4 inch cubes; skin optional)
• 1 pound Carrots (diced small)
• 1 cup White Wine (chardonnay or other dry white wine)
• 8 ounces Bacon (cooked and chopped)
• 4 ounces Ham (diced)

Sauté

• 3 tablespoons Butter
• 5 cloves Garlic (minced)
• 1 cup Finely Diced Onion
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Celery Seed
• 1 teaspoon Mustard Seed Powder
• 1 teaspoon Poultry Seasoning
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Parsley
• 1 teaspoon Paprika

Thicken With

• 2 cups Milk
• ¾ cup All-Purpose Flour (divided)
• 1 ½ cup Cream (or half and half; divided)

Instructions

• 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.

Nutrition

Calories: 740kcal | Carbohydrates: 64g | Protein: 31g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 149mg | Sodium: 1066mg | Potassium: 1257mg | Fiber: 7g | Sugar: 12g | Vitamin A: 14400IU | Vitamin C: 44.6mg | Calcium: 260mg | Iron: 5.6mg

Tried this recipe?Rate the recipe and then let us know how it was!