Slow Cooker Potato Soup

Slow Cooker Potato Soup

Ready in 7 hours
51 review(s) averaging 4.6. 88% would make again

Top-ranked recipe named "Slow Cooker Potato Soup"

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Every time I make this, I get asked for the recipe. My family prefers this recipe over any restaurant's potato soup. Serve this with shredded cheese, bacon, and/or green onions as toppings. Someone at church also added sour cream to make it like a loaded baked potato.

"It turned out great! I listened to the other reviews and made a few changes of my own. I went 5 hours on low for the crock pot before going to part 2. I used 13 small/medium russet potatoes. I added 2 cups of cheddar instead of the velveeta. I used a package of instant potatoes instead of the four / heavy cream. I had no garlic cloves so I used garlic powder.

I used an immersion blender to get it "semi-chunky." Personal preference there."

- Bobbereight

Ingredients

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6 slices bacon; cut into ½ inch pieces
1 tbsp butter; (up to 2)
1 Onion; finely chopped
21 oz. chicken broth
2 cups Water
6 large potatoes; diced (or enough to come to the top of the liquid from part 1)
1 tsp Salt
1 tsp dried dill weed
1 clove of garlic
1 tsp pepper
1 cup all purpose flour
2 cups heavy cream
1 12-oz can evaporated milk
6 oz. Velveeta Cheese; or more to taste

Original recipe makes 16

Servings  
Original recipe makes 16 Servings

Preparation

You've adjusted the recipe from 16 (as originally posted) to 16 Servings. The ingredients above reflect 16 Servings, but the instructions reflect the as-posted 16. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Part 1:

Sauté onion in some butter over medium-high heat until soft.

Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours.

Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping.

Part 2 (30 mins before serving):

Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.

Credits

Added on Award Medal
Verified by gailwhitman

photo by krpaint11 krpaint11

photo by cmady cmady

I added mushrooms too... YUMMY! photo by Navesings Navesings

Calories Per Serving: 327 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Slow Cooker Potato Soup All 51 reviews

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This was one of the best potato soup recipes I have had. I left out the dill. But my wife and I LOVED it very tasty dish and full of flavor. Will make it again.
tonygeigle 1 month ago
Awesome recipe did my own tweaking but my picky 7 year old loves it so ill make it again!
alicampbell16 6 months ago
It turned out great! I listened to the other reviews and made a few changes of my own. I went 5 hours on low for the crock pot before going to part 2. I used 13 small/medium russet potatoes. I added 2 cups of cheddar instead of the velveeta. I used a package of instant potatoes instead of the four / heavy cream. I had no garlic cloves so I used garlic powder. I used an immersion blender to get it 'semi-chunky.' Personal preference there.
Bobbereight 7 months ago
Excellent recipe. I cooked on high.
mtjulietbadger 7 months ago
Purtty good. Only thing I didn't have in the pantry was dill. When my 2 year old son covers his face in it, that means its good!
cmady 7 months ago
The only thing I would change about this is only use 1/2 cup of flour. It came out a little flourier with a full cup(the reason for 4 instead of5 stars). When you are ready to serve try putting a some sour cream bacon and some shredded cheese on top oh don't forget the green onions. Is just right for a rainy day
traindude 8 months ago
AWESOME!!!
humidmarlin 10 months ago
This is an awesome recipe!!! A new favorite at my house!!!!!
humidmarlin 11 month ago
Awesome receipe! Very easy and filling. I added shredded carrots & celery and used 9 potatoes. I left out the dill (none on hand). This will definitely be a keeper. Awesome receipe! Definitely a keeper. I added celery and shredded carrots as well as used more potaotes. I didn't have any dill on hand. Still turn out wonderful!
emily_thompson_9469 12 months ago
sletiger 1 year ago
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