Crockpot Potato Soup
Crockpot Potato Soup
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.
Crockpot Potato Soup
- Combine first potatoes, onion, carrots, broth, basil, parsley, salt, and pepper in crockpot.
- 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.
Here are some more Easy Slow Cooker Recipes you will love!
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Crockpot Potato Soup
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Ingredients
- 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
Instructions
- Combine first potatoes, onion, carrots, broth, basil, parsley, salt, and pepper in crockpot.
- 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.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post Updated July 2020
Corey, you suggested using low fat milk in place of half-n-half. I use low fat half-n-half and it tastes terrific. I also use low fat buttermilk, or fat free butermilk when I can find it.
I used almond milk in place of the cream, for a dairy free option. It turned out amazing! I thought being lactose intolerant, that I would never be able to have potato soup again. Now I make this all the time. Thank you!!
Such a great idea Jamie! I think I might try it with almond milk next time 🙂