Russet potatoes, slow cooked with onion, celery and chicken broth and finished with cream, prepared in your slow cooker.
Slow Cooker Potato Soup
Potato soup is a long-held favorite of many of you, from simple and classic, to fully loaded and dressed up, to easy, shortcut versions, most folks just seem to love it.
Featured on this website, are several versions in case you've missed them:
Grandma's Homemade Potato Soup is an old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper. It's definitely a fan favorite for Deep South Dish readers.
Creamy Potato Soup, is one that I developed for my St. Patrick's Day menu many years back. It's a nicely seasoned, creamy potato soup, garnished with parsley, cheese and bacon.
Creamy Cheesy Potato Soup with Bacon is another creamy potato soup with cheese, that gets a shortcut from cream soups. You'd never know it though and y'all... it is fast & delicious!
Loaded Baked Potato Soup is a thick and creamy soup that starts with a bump in flavor from baked potatoes and is then loaded up with all the goodness of a loaded baked potato - bacon, butter, sour cream, cheddar cheese and green onion. It's also a site favorite!
Cheesy Ham and Potato Soup is a classic combination that begins with bacon drippings and adds cubed ham to the standard potato soup, then it's finished with cheese.
Each one of these soups has some variation from the other, and when you're not feeling well, when it's cold or rainy, or just when you want something that is comforting, belly warming and filling, potato soup can fill the bill.
And now we have a version for your slow cooker! Here's how to make my Slow Cooker Potato Soup.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!I'm using 2 pounds of russet potatoes - weighed out on my kitchen scale - for about 6 medium sized potatoes, rinsed.
Peel them and cut into large chunks (about 1-1/2 inch) and add to the slow cooker, along with the onions and celery.
Add chicken stock and if needed, add a little water to make sure the potatoes are covered.
Add salt and pepper or whatever all-purpose seasoning you like. Cover and cook on HIGH for about 3 to 4 hours, or LOW 5 to 6 hours.
Today I used this Lawry's Casero Total Seasoning, which was substituted for garlic powder of all things in one of my grocery delivery orders. I was glad it was in the end though because I love this seasoning! It contains salt, garlic, oregano, parsley and cilantro - though honestly, I can't even taste the cilantro. You can use whatever all-purpose seasoning you like, or simply salt and pepper.
For this version, I decided to completely puree my soup, though you certainly can keep things more on the chunky side if you'd rather or cook it longer to break it down further.
Use an immersion blender or masher in the cooker, or carefully transfer soup to a blender, to puree. I'm using my Ninja blender and doing the soup in batches.
I do have an immersion blender, somewhere around here, but couldn't figure out where I put it last.
Do you do that? I am constantly moving things around like that, thinking I'm putting it in a more logical, easier to find spot. Yeah.
That never seems to work out, because I can remember where I used to have it, but not where I moved it to! I spent a good hour looking for my hand mixer one day so I wouldn't have to drag out the big stand mixer. By the time I found it, I could have had the recipe assembled, baked and cooling if I had just dragged out the stand mixer, but, well... I'm stubborn and I was determined to find that hand mixer!
Puree until smooth. Isn't that just lovely? Return to the cooker.
Stir heavy cream or whole milk into soup.
Add the butter. Taste and adjust seasonings as needed. Return cooker to low, cover and cook an additional 30 minutes, or until the soup reach desired consistency and thickness. Get any garnishes you want to use prepped!
Garnish each serving with a swirl of sour cream, shredded cheese, bacon bits and green onion, if desired, and serve immediately.
For more of my favorite slow cooker recipes, check out this collection on my Pinterest page!
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