Slow Cooker Cream of Potato Soup

Slow Cooker Cream of Potato Soup

54
Cricket 1

"This is an excellent slow-cooker recipe I got from my sister. It's very simple to prepare and easy to adjust with different add-ins and garnishes. I like to add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. "

Ingredients

4 h 20 m servings 285 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
  2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

54
  1. 77 Ratings

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This is an incredibly easy and very delicious recipe. I modified it slightly by adding a can of chicken broth before adding the rest of the water, but otherwise did not add or change anything. ...

This was wonderfully easy. I used chicken stock (kitchen basics is the best!)instead of water and 1/2 and 1/2 in place of the evaporated milk. I took the suggestion of topping with shredded ch...

This soup is wonderful and easy. I threw some broccoli and cheddar cheese at the end and it was a big hit. My husband said he'd give it ten stars if he could. From one busy mom to another, thank...