Making slow cooker potato soup or crockpot potato soup is very easy and you get the best result since the soup is cooked on low heat releasing all the flavors from the ingredients added to it. Load it with toppings for a hearty meal.
About This Recipe
Potatoes makes everything better, don’t they? And I love potatoes in every form.
Now that we are talking about how amazing potatoes are, let me share the recipe of Slow Cooker Potato Soup or Crockpot Potato Soup, which is not only easy to much but also creamy, comforting, and delicious.
With more flavors from garlic, onions, and celery, this crockpot Potato Soup recipe will surely be your next favorite soup at home. And the best part, it is so easy to make.
Just add in all the ingredients together in the slow cooker, and leave it for a few hours. And there you have a quick fix for cold weekday nights.
This Crockpot Potato Soup is,
- Made with few everyday ingredients
- Easy to make
- Perfect for winter or monsoon meals
- Perfect for a light dinner
Potatoes – For the Soups, always go for a starchy variety of Potatoes. I have mentioned below which varieties can be used to make this Soup.
Garlic, Celery, and Onions – These three ingredients add to the flavor of any dish, especially garlic. I love that subtle garlic flavor in my soups, and thus don’t miss this one.
Vegetable Broth – Vegetable Broth is filled with the taste of its own. And there it adds to the flavor of soup when added with other ingredients. But if you don’t have any stock, you can use water too. Check out my homemade vegetable stock recipe which will give a fabulous flavor to this soup.
Milk, Flour, Cream, and Cheese – These ingredients add a rich creaminess to this soup, which makes it filling and even more delicious.
You can even use greek yogurt and sour cream to add creaminess to this soup.
Other Ingredients – Other than these, you will need a hot sauce to add some much-needed spiciness to this soup. You will also need olive oil, parsley, salt, bacon, and pepper.
Step by Step Recipe
Add olive oil, onion, celery, garlic, potatoes, broth, hot sauce, salt, and pepper in the slow cooker.
Cover the lid and cook for 4-5 hours on low.
Mix flour with milk and add in the pot along with cream, cheese and parsley.
Cook on low for another 2 hours.
Let the soup cool down a bit and then blend using a hand blender.
Pour the soup in serving bowls. Garnish with crispy bacon bits, green onion and grated cheese. Serve hot.
Frequently Asked Questions
Different varieties of potatoes have different starch content and they react to heat differently.
Starchy potatoes don’t retain their shape upon cooking and thicken quickly.
For soups, starchy potatoes like russet, gold rush, etc are the best.
There are some all-purpose potatoes such as Yukon Gold, Kennebec, and Purple Peruvian.
These can be used to make any kind of dish.
You can use Yukon gold, red potatoes, purple majesty, russet potatoes, or even sweet potatoes to make this soup.
I used the regular potatoes that we get in Indian to make it and the result was fabulous too.
You can add in any nut milk and coconut cream to make it rich and creamy instead of milk, cream, and cheese.
To make this Soup Gluten Free, mix Corn Flour instead All Purpose Flour in the milk and add in the soup.
If you want to make it more filling and wholesome, then you can add vegetables such as Cauliflower and Broccoli along with the potatoes.
Crusty Bread, Homemade Bread or Dinner Rolls are the best accompaniment to this hearty soup.
This soup will last for about 3 days when stored properly in an airtight container. Reheat it again, while serving.
If you find the consistency thick, add in a little more vegetable broth or water to get the consistency right while reheating.
Although I wouldn’t recommend freezing this soup if you still need to make sure you freeze the soup before adding milk, cheese, or cream.
Whenever you need to use it, thaw it and heat in a pot and mix milk, cream or cheese and bring to boil.
Serve hot with bacon, green onion, and grated cheese.
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Slow Cooker Potato Soup Recipe
- 2 tablespoon Olive Oil
- ½ cup Onion (Chopped)
- ½ cup Celery (Chopped)
- 2-3 cloves Garlic (Chopped)
- 500 g Potato (peeled and diced)
- 6 cups Vegetable Broth
- 1 tablespoon Hot Sauce
- Salt & Pepper
- 2 tablespoon All Purpose Flour
- 1 cup Milk
- ½ cup Heavy Cream
- 1 cup Gouda Cheese (Shredded)
- 2 tablespoon Parsley (Chopped)
- Gouda Cheese (Shredded)
- Green Onion (Chopped)
- Crispy Fried Bacon (Crumbled)
- Add olive oil, onion, celery, garlic, potatoes, broth, hot sauce, salt and pepper in the slow cooker.
- Cover the lid and cook for 4-5 hours on low.
- Mix flour with milk and add in the pot along with cream, cheese and parsley.
- Cook on low for another 2 hours.
- Let the soup cool down a bit and then blend using a hand blender.
- Pour the soup in serving bowls.
- Garnish with crispy bacon bits, green onion and grated cheese.
- Serve hot.