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.
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.
Table of Content
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 tsp onion powder as well.
- Garlic - I added a few garlic, but if you are sensitive to garlic use ½ tsp 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 (pin)
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.
Salad & bread to serve with soup
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Recipe
Slow Cooker Potato Soup
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Ingredients
- 2 lbs (1 kg) Potato chopped
- 1 Garlic small
- 2 Celery leaves small
- 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 tbsp Butter
- 1 tbsp Canola oil
- 2 tbsp 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
Dannii
I love finding new soups to make in the slow cooker and this looks delicious.
Veena Azmanov
Thanks Dannii
Jeannette
Wow! Those herbs in this soup will make it AMAZING! Thanks for sharing such a great recipe!
Veena Azmanov
Thank you, Jeannette
Sapana
So much flavor in this soup and yet so simple - thank you!
Veena Azmanov
Thank you, Sapana.
Sara Welch
Can't wait to curl up on the couch with a bowl of this savory soup! Looks amazing!
Veena Azmanov
Thanks, Sara. I think you will enjoy this one
Sam
This soup looks so creamy! I love that you can just throw everything in the slow cooker to make it. Soo easy! Can't wait to try this.
Veena Azmanov
Yes, this one is really simple
Rebecca Blackwell
I've been making my grandma's potato soup recipe for years. It's soooo good, but also loaded with bacon. The other night, we had some good friends over, one of whom is vegetarian and also mentioned that she loved potatoes. I made this and have to say that none of us missed the bacon! The addition of the béchamel sauce makes this soup so rich and creamy. We couldn't get enough!
Veena Azmanov
Thanks, Rebecca. Yes, we do not miss the bacon in this soup at all.
Rebecca Blackwell
I've been making my grandma's potato soup recipe for years. It's soooo good, but also loaded with bacon. The other night, we had some good friends over, one of whom is vegetarian and also mentioned that she loved potatoes. I made this and have to say that none of us missed the bacon! The addition of the béchamel sauce makes this soup so rich and creamy. We couldn't get enough!
Veena Azmanov
Thank you, Rebecca. Yes, we do not miss the bacon in this at all too. Appreicate you coming back to write this feedback
Cathy
This potato soup looks so creamy and delicious! Comfort food at it's best! Absolutely perfect!!
Veena Azmanov
Thank you, Cathy.
kim
Such a delicious recipe! My whole family loves the flavors in this one!
Veena Azmanov
Thank you, Kim. So happy you enjoyed it
Julia
I bought a slow cooker ages ago but haven't used it much. Gotta try this soup!
Veena Azmanov
Oh this would be perfect in this weather for you to try Julia
Amanda Wren-Grimwood
This looks delicious and you make it look so easy to make. I have to get one of these!
Veena Azmanov
Thank you, Amanda. Yes it's so easy
Ellen
I always love putting my slow cooker to work! This soup will be perfect for our next cold snap.
Veena Azmanov
Me too Ellen. I hope you enjoy it.
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One of the biggest reasons why I'm always waiting for winters is having soup everyday at dinner! Love how easy this is.
Veena Azmanov
Thank you, Lola. Yes, we too love winter soups here.
Taylor Kiser
This is perfect for a cold winter night dinner! And so easily made in the slow cooker!
Veena Azmanov
Absolutely, Taylor. Perfect for winter.
Marisa
I love how you've built the flavors in this soup! Love adding parmesan for depth of flavor in vegetarian soups.
Veena Azmanov
Thank you, Marisa. Yes, I love that little hit of nutty flavor from the Parmesan