Crockpot Potato Soup

Bowl of chunky potato soup
Burwell and Burwell Photography/E+/Getty Images
  • 8 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 8 hrs
  • Yield: Serves 8-10
Ratings (6)

My mom made this hearty potato soup when I was young; it's rich, delicious, and very inexpensive. I've adapted the traditional recipe for the crockpot.

What You'll Need

  • 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 tablespoons dried snipped chives
  • 1/8 teaspoon celery salt

How to Make It

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 tablespoons of 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 tablespoon of 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.