Potato Soup - Crock-Pot
Creamy and hearty potato soup with tender vegetables, perfect for cozy family dinners or comforting lunches, easily prepared in a slow cooker for convenience.
Ingredients
Instructions
- Put all ingredients except evaporated milk in crock-pot.
- Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours.
- Stir in evaporated milk during the last hour of cooking.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the evaporated milk. If you prefer a healthier option, swap margarine for olive oil and use low-sodium chicken bouillon. You can also add herbs like thyme or rosemary for extra flavor. If you have leftover bacon or ham, they can be great additions to enhance the taste.
Serving Suggestions
Serve the potato soup with a sprinkle of fresh herbs or croutons on top for added texture. It pairs beautifully with a side of crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Divine Casserole, which complements the flavors wonderfully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover the bowl and stir halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup - Crock-Pot contains roughly 1388 calories, with 22g protein, 203g carbohydrates, and 58g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (130% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this soup?
Absolutely! While russet potatoes are commonly used for their creaminess, you can also use Yukon Gold for a buttery flavor or red potatoes for a firmer texture. Just be sure to chop them into uniform pieces for even cooking.
Is it possible to make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting vegetable bouillon for the chicken bouillon and using water or vegetable broth instead. The flavor will still be great, and you can enhance it with additional vegetables.
Can I freeze the potato soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding extra liquid if it thickens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).