Potato Soup For A Crock-Pot
A hearty and creamy potato soup cooked effortlessly in a crock-pot, perfect for comforting family meals with savory flavors and smooth textures.
Ingredients
Instructions
- Put all ingredients except the evaporated milk into the crock-pot.
- Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours.
- During the last hour of cooking, stir in the evaporated milk.
- Mash the potatoes before serving to desired consistency.
Tips & Substitutions
For added flavor, consider sautéing the onion, carrot, and celery before adding them to the crock-pot. You can substitute vegetable bouillon for a vegetarian version or use fresh herbs like thyme instead of parsley flakes. Adjust the consistency of the soup by mashing more or fewer potatoes based on your preference.
Serving Suggestions
Serve the potato soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Salad In Croissants for a light lunch or as a hearty starter to a dinner featuring American recipes. Top with shredded cheese or crispy bacon for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the soup on the stove over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or milk to maintain the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup For A Crock-Pot contains roughly 1734 calories, with 30g protein, 291g carbohydrates, and 55g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (207% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 1831mg per serving (80% 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 freeze this potato soup?
Yes, you can freeze the potato soup, but it's best to freeze it without the evaporated milk. Allow the soup to cool completely, then transfer it to airtight containers and freeze for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat, stirring in the evaporated milk before serving.
What type of potatoes work best for this recipe?
Russet potatoes are ideal for this soup due to their high starch content, which helps create a creamy texture. However, you can also use Yukon Gold potatoes for a creamier consistency or red potatoes for a firmer bite. Just make sure to peel them if desired and cut them into uniform pieces for even cooking.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like corn, green beans, or even spinach for added nutrition. Just remember that the cooking time may need to be adjusted based on the vegetables you choose. Adding them during the last hour of cooking will help maintain their texture.
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).