Potato Soup Slow Cooker
Fall is here! Like officially, it’s raining nonstop, the nights are cool, and my oldest son is sleeping in because it’s dark in the morning! We are going to have a good cry when daylights savings time ends… The point is fall is HERE! So let’s eat soup.
There is so much to love about potato soup. There are so many different ways you can go with it and they are all delicious! I love this basic potato soup because it reminds me of winters going skiing on Mount Hood and coming home to the smell of potato soup. My mom would often make soup for when we came home, and it was the perfect way to end a day of skiing! I hope this soup takes you back as well. Enjoy!
There are faster ways to make potato soup, but I personally think that this soup is best when made in a slow cooker. The slow cooker give the flavors of carrot, onion, celery, and seasonings to really be released. Give it a try and see what you think.
Instructions:
Soften your potatoes either the microwave, or in a pressure cooker. Using my instant pot I pressure cook mine for 7 minutes with half an inch of water in the base. Cut the potatoes into chunks.In medium saucepan sauté your onions, carrots, garlic, and celery. Sauté until the onions soften.Combine all ingredients, except the dairy, in your slow cooker. Set to cook for 4 hours.Once cooked add in cheese and milk. Using masher break down your potatoes if they are still to large of chunks. Serve and enjoy!
Potato Soup Slow Cooker
Ingredients
- 5 cups boiled cubed potatoes
- 1.5 cups carrots chopped
- 1 small onion diced
- 1 cup sliced celery diced
- 1 tbsp crushed garlic
- 3 cups water or vegetarian chicken broth
- 1 tbsp Better than Bouillon no chicken base
- 4 bay leafs
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp celery salt
- Dash cayenne pepper
- 1/4 cracked pepper
- 1 cup milk whole or cashew
- 1 cup shredded cheddar cheese
Instructions
- Soften your potatoes either the microwave, or in a pressure cooker. Using my instant pot I pressure cook mine for 7 minutes with half an inch of water in the base. Cut the potatoes into chunks.
- In medium sauce pan sauté your onions, carrots, garlic, and celery. Sauté until the onions soften.
- Combine all ingredients, except the dairy, in your slow cooker. Set to cook for 4 hours.
- Once cooked add in cheese and milk. Using masher break down your potatoes if they are still to large of chunks.
If you need a tasty side for this awesome soup I would recommend some warm from the oven cornbread! Jenn from Peas and Crayons has a delicious Jalapeno Cheddar Cornbread recipe. I recommend you check it out!