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Slow Cooker Potato Soup

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I always have a hard time deciding if it's too early to pull out Mrs. Potts to cook up some Fall soups, but after having a few sweet days of cooler weather over the weekend, this Crockpot Potato Soup was just too good to pass up. 
A long way back I got this recipe from a friend while walking through Publix, and it's such an easy way to make some amazingly yummy soup. . . which is always a great way to frugally feed your family!  We served it with some crackers and a side salad, and of course got very excited about the fall season just around the corner.

Crockpot Potato Soup is such a frugal budget meal!

If you'd rather make Potato Soup on the stovetop, here's our family's favorite stovetop potato soup recipe.  It's a fantastic recipe, but requires a little more work than letting Mrs. Potts handle the cooking for you! 🙂

 

We made this Slow Cooker Potato Soup on Christmas Eve, and goodness gracious, it was perfect! I've made it once before but had forgotten just how yummy it was, however my husband decided after tasting it that this is the only Potato Soup recipe I need to make from here on out.

 

I did use half and half this time (before I'd only tried it with skim milk, which worked well too but it never thickened quite as much.) It was so simple, and would be a great penny-pinched meal to enjoy on a cold winter night this week!

 

Print Recipe

Slow Cooker Potato Soup

Ingredients

  • 4 slices bacon
  • 1 1/2 cups chopped onions
  • 5 cups peeled russet potatoes about five potatoes
  • 1 medium stalk celery
  • 1 carton 4 cups chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup all purpose flour
  • 1 1/2 cups half and half or milk we used skim milk and it was fine, but it might be a little creamier if you use half and half
  • 8 oz. shredded Cheddar Cheese

Instructions

  • In skillet, cook bacon over medium heat, until browned & crispy. Remove from skillet, and drain on paper towels, then refrigerate until dinner time.
  • In bacon drippings, cook onion over medium heat 4-5 minutes, stirring frequently, until tender.
  • Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt & pepper. Cook in slow cooker on low for 6-7 hours.
  • In small bowl, beat flour and half and half (or milk) with wire whisk until well blended; stir into soup.
  • Increase heat on slow cooker until high. Cover; cook about 30 minutes longer or until thickened.
  • Stir in cheese until melted & smooth. (If you want fewer lumps in your soup, you’ll want to mash the potatoes a bit with a potato masher.)
  • Crumble bacon, serve on top of soup.

 

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Comments

  1. Liz Taylor says

    Hi Laurie! I tried this tonight and it was so good! I don’t usually mash up the potatoes and I did just enough that there were smaller chunks. I think it helped make it creamer. This was super easy. I made it with a pan or rolls! Thank you!

    Reply

  3. Xana says

    I was looking for a slow cooker recipe for potato soup when you posted this. Only change was I had a ham bone I boiled down for stock so I omitted the bacon and chicken broth. THIS WAS FANTASTIC!!! I was very concerned the soup would not get thick enough for me in the crock, but it turned out superb! Will definitely be making this again in the crock! And soon!

    Reply

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