Crockpot Potato Soup

 

Wouldn’t it be nice to come home to a BIG bowl of this?!

Family favorite for the winter!

 I’ve been hard at work this winter trying to perfect an easy Crockpot Potato Soup for ya’ll, and I think I’ve done it!

 

This is just the way you like it…. Real ingredients, super easy, and the whole family loved it. I was hoping to have enough leftovers to freeze for later, but any leftovers disappeared by the next day, so I was outta luck. 

 

HEALTHY TIP: This recipe calls for some half & half. If you are looking to lighten this up, feel free to substitute with low fat milk. It will still have that creamy feel, with less fat.

 

ingredients for potato soup

Here is what you need: Serves 6-8

6 potatoes, peeled and diced
1 cup chopped onion
2 carrots, thinly sliced
4 cups chicken broth (or vegetable broth to make vegetarian)
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 (or low fat milk for light version)
real bacon bits, optional

 

 

place vegetables in crockpot

 1. Combine first potatoes, onion, carrots,broth, basil, parsley, salt, and pepper in crockpot.

 

 

 

 

 

 

 

set crockpot

 

 

 

2. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until vegetables are tender.

 

 

 

 

 

 

 

 

 

Mash vegetables with a potato masher until you have achieve desired texture. I left a couple chunks, knowing my family likes a chunkier soup.
Stir together flour and half-and-half or low fat milk and then slowly stir into crockpot.
Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.

mash veggies

 

5.0 from 2 reviews

Crockpot Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 6 potatoes, peeled and diced
  • 1 cup chopped onion
  • 2 carrots, thinly sliced
  • 4 cups chicken broth (or vegetable broth to make vegetarian)
  • ½ teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1¼ cups cream or half-and-half (or low fat milk for light version)
  • real bacon bits, optional
Instructions
  1. Combine first potatoes, onion, carrots,broth, basil, parsley, salt, and pepper in crockpot.
  2. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours or until vegetables are tender.
  3. Mash vegetables with a potato masher, until you achieve desired texture. I left a couple chunks, knowing my family likes a chunkier soup.
  4. Stir together flour and half-and-half or low fat milk and then slowly stir into crockpot.
  5. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.

 

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XO
Corey, Darryl, Big D & Little D

 

 

 

Here is what I used to make this yummy Crockpot Potato Soup!

 

 

Comments

  1. oh wow! this recipe looks awesome!
    I love soup recipes made in the crockpot. Thanks so much for sharing!

  2. Yum! This looks fabulous!!! I love Crockpot cooking!

  3. Made this Saturday and it was Fantastic! So easy and Sooo Good, t’was Perfect for this Chicago winter weekend, smelled wonderful cooking too…didn’t expect that!! Thanks so much, for another great one, Chef Corey!!! ♨= ツ

  4. Vanessa Whitford says:

    I have tried two of your crockpot recipies so far. They are amazing! Have you seen and/or tried the Ninja Cooking System? I received one for Christmas and I LOVE, LOVE, LOVE it. It is so much more versatile than just a crockpot. Keep the recipies coming! :)

    • Thank you SO much Vanessa! The Ninja!!! I now have crockpot envy ;) I have seen that system at the store! It looks amazing. I hadn’t heard of anyone using it before, so I am so glad you love it. Guess I better start saving now :) hehe XO

  5. Made this today. Super yummy and easy! I used my immersion blender because I was too lazy to blend by hand :) Made with homemade chicken stock I made in the crockpot the other day. Topped with some sour cream, cheddar, chives and bacon!

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