Name: Slow-Cooker Potato Soup Four Ways
Prep time: 15 min
Total time: 255 min
Ingredients: 3 pounds waxy potatoes, cut into 1- to 2-inch chunks; 1 medium onion, chopped; 2 cloves garlic, chopped; 1.5 teaspoons salt; 1 teaspoon chopped fresh thyme; 0.5 teaspoon ground pepper; 4 cups no-chicken broth or vegetable broth; 1 1/2-2 cups light cream; 1 slice Crumbled cooked bacon, shredded Cheddar cheese, sliced scallions and/or sour cream

Slow-Cooker Potato Soup Four Ways

5.0

(2)

2 Reviews

Be sure to use waxy potatoes, such as red or Yukon Gold, in this crockpot potato soup recipe. The result will be creamier than if you use starchy varieties like russets. Load your bowl up like a classic baked potato or see Tip (below) for more ways to mix it up.

Carolyn Malcoun

Updated on March 9, 2020

Prep Time:

15 mins

Additional Time:

4 hrs

Total Time:

4 hrs 15 mins

Servings:

Yield:

10 servings

Nutrition Profile:

Low-Calorie Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Low Added Sugars

Jump to Nutrition Facts

Ingredients

3 pounds waxy potatoes, cut into 1- to 2-inch chunks
1 medium onion, chopped
2 cloves garlic, chopped
1 ½ teaspoons salt
1 teaspoon chopped fresh thyme
½ teaspoon ground pepper
4 cups no-chicken broth or vegetable broth
1 1/2-2 cups light cream
1 slice Crumbled cooked bacon, shredded Cheddar cheese, sliced scallions and/or sour cream

Directions

Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)
Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.

Tips

Tip: Try one of these topping combos:

--Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.

--Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.

--Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.

Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.

Equipment: 6-qt. slow cooker

Nutrition Facts (per serving)

183	Calories
7g	Fat
27g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 183
% Daily Value *
Total Carbohydrate 27g	10%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 4g	8%
Total Fat 7g	9%
Saturated Fat 4g	19%
Cholesterol 21mg	7%
Vitamin A 244IU	5%
Vitamin C 28mg	31%
Folate 23mcg	6%
Sodium 440mg	19%
Calcium 54mg	4%
Iron 1mg	7%
Magnesium 36mg	9%
Potassium 648mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.