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Crockpot Potato Soup

User Rating 4.5 Star Rating (7 Reviews)


Bowl of chunky potato soup
Burwell and Burwell Photography/E+/Getty Images
My mom made this hearty potato soup when I was young; it's rich, delicious, and very inexpensive. I've adapted it to the crockpot.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: Serves 8-10


  • 5 russet potatoes, peeled and cubed
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 3 (14-ounce) cans ready to serve chicken or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (13-ounce) can evaporated milk
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1 teaspoon dried oregano leaves
  • 2 Tbsp. dried snipped chives
  • 1/8 teaspoon celery salt


Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours.

When potatoes are tender, coarsely mash with large spoon or potato masher.

Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.

Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Crockpot Potato Soup, Guest Audrey

It was great. You can also make minor additions to the base soup with the addition of canned undrained clams (added during last 30 minutes to just heat through) or small chunks of salmon, or tuna. You get the idea. Add a salad on the side and you have a wonderful meal.

11 out of 15 people found this helpful.

See all 7 reviews

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