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Crockpot Potato Soup

User Rating 4.5 Star Rating (2 Reviews)

By

Potato soup
Ryan Harvey Photography/Photodisc/Getty Images
Serve this great tasting, hearty potato soup with crusty bread or biscuits and a simple salad.

Ingredients:

  • 6 potatoes, peeled and diced
  • 1 cup chopped onion
  • 2 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 1/4 cups cream or half-and-half
  • real bacon bits or sliced green onions, optional

Preparation:

Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on HIGH for 3 hours, or until vegetables are tender.

Stir together flour and cream or half-and-half; stir into soup. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits or green onions over each serving.
Makes about 2 quarts

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User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member baileykehn

This was my first time using a slow cooker so I was looking for an easy recipe with common ingredients. This recipe did not disappoint! I used 2 percent milk instead of cream or half and half and I left out the celery. Instead of parsley I used fresh grated parmesan, fresh grated garlic, and a teaspoon of garlic salt to add more flavor. The final result is very similar to potato soup I've tried in restaurants. It is filling without being too rich or thick. I will be using this recipe again and will try real bacon bits next time for a meatier flavor.

38 out of 40 people found this helpful.

See all 2 reviews

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