This crockpot potato soup is a real hit with our family. We live in the Mid-west, and potatoes are a real staple around here. My daughter Madeleine gets very excited when it’s potato soup time, and I enjoy watching my family sit down to a steaming bowl of it. If you have a potato lover in your family, this recipe is sure to please!

Crockpot Potato Soup

5-6 large potatoes, peeled and cubed small
1 small carrot, diced
1 stalk celery, diced (opt.)
1 onion, diced OR 1/4 t. onion powder
1 large vegetable bouillon cube (or 2 small cubes)
1 1/2 Tbsp. chicken-style seasoning
1 Georg Washington Broth onion flavor seasoning pkt. (opt.)
1 Tbsp. dried parsley
2 t. salt
1/4 t. garlic powder
Pepper or Mrs. Dash, garlic to taste
3 1/2 c. water

1/4 c. flour
1 (12oz.) can evaporated milk*
Garnish: chives, shredded cheese or oyster crackers

Place everything but the flour, milk, and garnish in the crockpot and cook on low about 8 hours or on high 5-6 hours. About 15 minutes before serving, stir together the flour and milk until smooth, then add to the soup. When the soup starts to thicken slightly, it is ready to serve. Put out small bowls of garnishes and let each person choose what they like.

*Note: Don’t care for evaporated milk? Try experimenting with soy milk, half and half or dairy milk. Just keep the measurements about the same and remember to add the flour (cornstarch may also be used but halve it) for a thickener. Sometimes at the last minute, I add 1/4 c. frozen peas, which is tasty. Experiment and make it yours.

Stovetop method: Boil potato, onion, carrot and celery until tender. Then simmer the rest of the ingredients on medium heat until thickened.

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