The best part about using a slow-cooker or crockpot is that you do very little work and can leave it unattended for hours until soft and tender. Flavored with the delicate aromas of garlic, celery, parsley, and thyme this slow cooker potato soup is absolutely comfort food in winter.
Table of Content
How has winter been treating you, folks? It's been pretty cold and rainy here. I miss my afternoon walks and wish I could just get some sun to thaw my bones.
Speaking of thawing our bones, we've been eating soups every single day for dinner. Soup, salad, and bread. That's all the kids want for dinner. Soup does make you feel better on these cold days, doesn't it? This week my kids' favorite was this potato soup and my split-pea soup.
About this soup
This is comfort food guys. Absolute luxury. I cannot tell you how simple and easy this is. There is not much to do, and there is so much room for variation and customization. You can place the crock-pot on low for 5 to 6 hours or on high for 4 hours. Also, the bechamel sauce can be made ahead of time as well. I've used parmesan and cheddar. And yet, you can use whatever cheese is in the fridge.
This is a vegetarian potato soup because I've used vegetable stock and skipped the bacon. You are free to add them if you please. Chicken stock adds a nice flavor and so does bacon.
Now, if you love slow-cooked meals, then I have a great collection of simple, easy as well as healthy and indulgent. Try my slow cooker black bean or lentil soup. My apricot cranberry chicken or Mongolian beef is to die for.
Ingredients and substitutes
- Potato - Today, I have used waxy potatoes like fingerling potatoes because they hold their shape well and I like a little texture in my soup. You can use high starch potatoes, like Russet or Yukon Gold, which will give you a much smoother soup. Either or is perfectly fine.
- Onion - You can add raw onions along with the potatoes and they will cook in the soup. Personally, I like to saute them a bit and add them later. You may choose to omit the onions or add 1 teaspoon onion powder as well.
- Garlic - I added a few garlic, but if you are sensitive to garlic use ½ teaspoon garlic powder or omit it altogether.
- Parmesan - Adds a nice nutty flavor and sharp flavor to the soup. I highly recommend not omitting. You can replace it with another mature cheese to make it vegetarian.
- Cheddar - A nice sharp cheese with a distinct flavor. Yes, you can substitute with any other as well.
- Bouquet Garni - I've used thyme, celery, and parsley. But you can add sage, tarragon or cilantro as well.
- Stock - Vegetable, chicken or beef stock is perfectly fine. You can also add a cube of chicken stock with water.
Video and step by step
Slow-cooker
- Add potatoes, garlic, celery, parsley, thyme, and stock into the slow cooker
- Close the lid on low heat for 5 to 6 hours or on high for 4 hours
White sauce
- In a saucepan melt butter and oil. Add flour and cook until thick
- Then add the milk and cook until thick. Cook a minute more - set aside.
Finish the soup
- Once the potatoes are cooked tender, remove the celery leaves, thyme, and parsley sprigs.
- Mash the potatoes with a potato masher.
- Add the bechamel sauce - combine well. Season with salt and pepper.
- Add the Parmesan and cheddar cheese - stir well. Check and adjust seasoning.
- Lastly, add some sauteed onions (optional)
- Serve garnished with some Parmesan cheese
- Enjoy
Frequently asked questions
This soup will keep in the refrigerator for about 3 to 4 days. You can even freeze this potato soup for up to a month in the freezer.
I have used waxy potatoes like fingerling potatoes because they hold their shape well and I like a little texture in my soup. You can use high starch potatoes like Russet or Yukon Gold which will give you a much smoother soup. Either or is perfectly fine.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
1. Just the way I have, by adding a bechamel sauce.
2. You can also make a simple roux with just butter, flour and water - cook it for a few minutes until the flour is cooked through then add it to the soup.
3. A few potato flakes added to the soup can make the soup thick as well.
4. Add a cornstarch slurry and add it at the end of cooking. Make sure to bring it to a boil so the cornstarch cooks thru and becomes thick.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Slow Cooker Potato Soup
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Potato (chopped )
- 1 large Garlic
- 2 small Celery leaves ((optional) )
- 3 sprigs Parsley (or cilantro)
- 5 sprigs Thyme
- ½ cup Parmesan (or similar for vegetarian)
- ¾ cup Cheddar
- 1 cup (240 ml) Vegetable stock
- ½ tsp Salt
- ¼ tsp Pepper
- 1 cup Onions (sautéed (optional))
Bechamel sauce
- 1 tablespoon Butter
- 1 tablespoon Canola oil
- 2 tablespoon All-Purpose Flour
- 1 cup (240 ml) Milk
Instructions
Slow-cooker
- Add potatoes, garlic, celery, parsley, thyme, and stock into the slow cooker
- Close the lid on low heat for 5 to 6 hours or on high for 4 hours
White sauce
- In a saucepan melt butter and oil. Add flour and cook until thick
- Then add the milk and cook until thick. Cook a minute more - set aside.
Finish the soup
- Once the potatoes are cooked tender, remove the celery leaves, thyme, and parsley sprigs.
- Mash the potatoes with a potato masher.
- Add the bechamel sauce - combine well. Season with salt and pepper.
- Add the Parmesan and cheddar cheese - stir well. Check and adjust seasoning.
- Lastly, add some sauteed onions (optional)
- Serve garnished with some Parmesan cheese
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Danielle Wolter
who doesn't like a good potato soup? This sounds like a great and simple recipe - love that it's made in the slow cooker!
Veena Azmanov
Thanks, Danielle.