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slow cooker potato soup

Slow Cooker Potato Soup

A cozy make-ahead meal that tastes heavenly in cold weather months.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: American
Calories: 539
Ingredients Method Notes

Ingredients
  

  • 1360 Grams Potatoes (3 Lbs.)
  • 85 Grams Onion, Chopped (1/2 Medium Onion)
  • 100 Grams Celery, Sliced (2 Stalks)
  • 140 Grams Carrots, Sliced (2 Large)
  • 425 Grams Corn (1 15-Oz. Can)
  • 8 Grams Garlic, Minced (1 Tablespoon)
  • 0.5 Grams Pepper (1/4 Teaspoon)
  • 1 Gram Rosemary, Dried (1 Teaspoon)
  • 1530 Grams Chicken Broth (6 Cups)
  • 6 Grams Salt (1 Teaspoon)
Roux
  • 480 Grams Milk (2 Cups)
  • 30 Grams All-Purpose Flour (1/4 Cup)
Optional Toppings
  • Bacon Crumbles
  • Cheddar Cheese
  • Green Onions

Method
 

  1. Place potatoes, carrots, onions, celery, and corn in slow cooker.
  2. Pour broth over everything and add seasonings.
  3. Cook on high for 6 to 8 hours.
  4. Whisk flour into milk to create a roux. Then stir into the soup.
  5. Cook on high for another 30 minutes until the soup bubbles.
  6. Transfer half of the soup to a blender and puree until smooth. Mix everything together.
  7. Top with cheese, bacon crumbles, and green onion.
Freezer Prep Instructions
  1. Place potatoes, carrots, onions, celery, and corn in freezer-friendly Ziploc bag.
  2. Sprinkle seasonings over the vegetables, seal, label, and place in freezer.
  3. The night before cooking, remove bag from freezer and thaw in the fridge over night.
  4. Dump ingredients into slow cooker.
  5. Add broth and follow instructions 3-7.

Notes

I personally prefer to leave potato skins on when I make this recipe, but you don't have to. And feel free to leave out the corn if you don't have that on hand, or add some a chicken breast or two if you want to bump up the protein. This recipe is very forgiving with the ingredients you toss into the cooker.