Making potato soup in slow cooker is very easy and you get the best result since the soup is cooked on low heat releasing all the flavours from the ingredients added to it. Here is how to make slow cooker potato soup recipe.
Potatoes make everything better, don’t they? I love potatoes in every form. Be it fries, chilli potatoes, mashed potatoes, hash browns or soups. I can have potatoes all day, every day.
Now that we are talking about how amazing potatoes are, let me share the recipe of slow cooker potato soup, which is not only easy to much but also creamy, comforting and delicious.
This slow cooker potato soup is an easy to put together recipe and a quick fix for cold weekday nights.
Just like Instant Pot Cauliflower Soup, Russian Dried Mushroom Soup or Pumpkin Curry Soup, this easy slow cooker potato soup have become my fav too.
Let’s check how to make it.
Which potatoes are best to make Potato Soup?
Different variety 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.
Can this soup be frozen?
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 pot and mix milk, cream or cheese and bring to boil. Serve hot with bacon, green onion and grated cheese.
How long does Slow Cooker Potato Soup keep good?
It is preferable to make and use this soup fresh, but if you have leftovers, you can refrigerate it for up to 3 days. The soup might thicken a little. Bring it to desired consistency by adding vegetable broth or chicken broth.
How to make potato Soup in Slow Cooker?
Add olive oil, diced potatoes, diced onion, minced garlic, celery, haute sauce, and vegetable broth to the slow cooker. Season with salt and pepper. Mix well and cook for 4-5 hours on low, until the potatoes are tender.
Whisk together flour, milk and cream until smooth and add this slurry in the slow cooker. Cook on low for another 2 hours.
Let the soup cool down. Using a immersion blender, blend the soup until smooth.
In a pan, cook bacon until crispy over medium heat for 8 minutes. Line a paper towel over plate and place the bacon on it. Set it aside until cool.
Now crumble it into pieces. Ladle the soup in bowls. Garnish with crispy bacon bits, green onion and grated cheese. Serve hot.
Tips to make best Slow Cooker Potato Soup
If you want to make the soup vegetarian, don’t add bacon. Rest of the recipe is same.
You can also use cornstarch in place of flour to thicken the soup
The soup thickens with time, once it cools. Add more water, broth or milk while heating to get the desired consistency and bring to boil.
You can mash the potatoes using a potato masher instead of blending the soup using the immersion blender.
Use fresh garlic to get the best flavour.
How to make Slow Cooker Potato Soup Step by Step
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.
Slow Cooker Potato Soup Recipe
Slow Cooker Potato Soup
Making potato soup in slow cooker is very easy and you get the best result since the soup is cooked on low heat releasing all the flavours from the ingredients added to it.
Ingredients
- 2 tbsp Olive Oil
- 1/2 cup Onion Chopped
- 1/2 cup Celery Chopped
- 2-3 cloves Garlic Chopped
- 500 g Potato peeled and diced
- 6 cups Vegetable Broth
- 1 tbsp Hot Sauce
- Salt & Pepper
- 2 tbsp All Purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1 cup Gouda Cheese Shredded
- 2 tbsp Parsley Chopped
For topping
- Gouda Cheese Shredded
- Green Onion Chopped
- Crispy Fried Bacon Crumbled
Instructions
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.
Recipe Notes
If you want to make the soup vegetarian, don’t add bacon. Rest of the recipe is same.
You can also use cornstarch in place of flour to thicken the soup
The soup thickens with time, once it cools. Add more water, broth or milk while heating to get the desired consistency and bring to boil.
You can mash the potatoes using a potato masher instead of blending the soup using the immersion blender.
Use fresh garlic to get the best flavour.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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