Crockpot Potato Soup
Prep time
Cook time
Total time
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)
  • 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
  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.
Recipe by Family Fresh Meals at