Recipe by Lorene
"Slow cooker potato soup, and it was so simple. In the morning, I fill my cooker with the ingredients, and set the crock pot on High. The soup is finished in about 6 hours."
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dried dill weed
vegetable broth to cover
We thought this recipe was fabulous! I haven't brought out my crock pot in seven years, but I did to make this recipe and it will become a staple in our house. I peeled 3 very large russet potatos and chopped them up, I also added some baby carrots to the recipe. I got tired of shuffling around my spices and couldn't find my dill so I added a garlic and onion seasoning I had. I cooked on low for 8 hours but it was perfectly done in 7 hours. The potatos and the carrots have great flavor and melt in your mouth!
I'm kind of perplexed by this recipe. It's not what I think of when I think of Potato Soup. I only cooked mine about 3 1/2 hours on high & the potatoes are mushy & I have a very vintage slow cooker (they don't cook as hot as newer ones). I didn't have any celery so I used celery flakes. I do like dill, but didn't use the full amount. I used low sodium vegetable broth. I have to admit that I do like the broth. After taking a picture of the finished product, I'm going to go tweak it by mashing it up, adding a bit of milk, garlic and pepper.
Not what I consider potato soup, but very good nonetheless. This would be good for lactose intolerant folks.
I found using 2 onions really dominated the taste. Next time I make this, I will use just one onion and double up the celery and add some carrots. This has the potential though to be really good.
Very similar my mom's recipe except doing it on the stop top we sauted the onions in the olive oil and used chicken broth. The picture shows carrots and we alway add them for color but it is not listed in the ingredients.
Edible but VERY, VERY bland. It needs something else. I'm going to try adding bacon.
I added a small package of frozen corn, some diced green pepper and a little bit of hot sauce. I also used just enough broth to cover HALF, then after the veggies are tender, I mashed the mixture and added milk and butter.
I love this. I didn't start it in time so I put it on the stove and cooked it a bit faster. Once everything was cooked I put about 1-1/2 cups of the soup in the blender with about 1/2 c. milk and creamed it up and then added it back into the soup. My family ate it up, thank you for the potato soup that wasn't loaded with fat!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lorene's Slow Cooker Potato Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 30
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