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Crock-Pot Potato Soup Recipe

Author Sonja

Ingredients

  • 8 cups of potatoes or so peeled and cubed
  • 6 cups of water
  • 2 cups of chicken or beef broth
  • 1 cup of milk or evaporated milk use almond milk or omit milk for dairy-free-we will thicken later
  • 1 lb. ham optional (I make this vegetarian when I don’t have meat around)
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 1 onion diced
  • handful of spinach or kale finely cut optional if you want it even healthier
  • 2 T or more of garlic to taste
  • 2 T parsley
  • 1 t of cayenne pepper or more
  • shredded cheese omit for dairy-free
  • salt to taste

Instructions

  1. Insert all ingredients into the slow cooker.
  2. Cook on low for 10-12 hours, or on high for 6-8 hours. The potatoes really need a lot of time to soften sufficiently.
  3. Take out 1-3 cups of the soup, and blend. You can also use a hand blender right in the slow cooker, but don’t let it go very long, or the whole soup will turn into baby food. We’ve accidentally done this before!
  4. Combine the blended soup with the crock-pot soup to thicken. This will especially help if you need to prepare this lactose free. I don’t think my sister couldn’t even tell the difference when I made it for her after having her baby.
  5. Top with shredded cheese, salt to taste, and serve.