Recipe by Cricket
"This is an excellent slow-cooker recipe I got from my sister. It's very simple to prepare and easy to adjust with different add-ins and garnishes. I like to add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.
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leeks, white and light green parts only, cut into 1/4-inch rounds
chicken bouillon cubes
ground black pepper
1 (12 ounce) can
This is an incredibly easy and very delicious recipe. I modified it slightly by adding a can of chicken broth before adding the rest of the water, but otherwise did not add or change anything. I cooked it on low for 5 hours which was more than sufficient and used a potato masher instead of dragging out my blender and dirtying another item. This left a few minor chunks of potato in the soup which added to its consistency. I definitely recommend this recipe.
I thought this was going to be an excellent soup. For my taste, there were too many leeks. Three leeks equalled almost two cups. I would approach the recipe again and add 1 leek and use milk instead of evaporated milk. The taste was off. It's my favorite soup and I order it whenever I see it on the menu. This was too odd in flavor.
This was wonderfully easy. I used chicken stock (kitchen basics is the best!)instead of water and 1/2 and 1/2 in place of the evaporated milk. I took the suggestion of topping with shredded cheese and bacon crumbles and made Beer Bread 1 from this site it was the perfect accompaniment. Thanks for the great recipe.
This soup is wonderful and easy. I threw some broccoli and cheddar cheese at the end and it was a big hit. My husband said he'd give it ten stars if he could. From one busy mom to another, thanks for a keeper!
I am the original submitter of this recipe, and I just wanted to add a note about blending the soup. Yesterday was the first time I tried putting it through the blender cold, and it was awful! What a terrible texture - all lumpy and grainy. I'd definitely recommend blending it hot, very carefully. DO NOT FILL THE BLENDER TOO FULL! Half way should be good. Another option is to use one of those blender wand things, and blend it right in the pot. The texture is much better then. Thanks to all who have reviewed this recipe so far! I hope many of you enjoy this soup as much as I do.
Good recipe! Makes for a nice base to add items to. Thought it needed a little more salt & pepper, but you can add that to taste as you serve. It is good just by itself, but we have added just cheddar cheese, broccoli & cheddar, bacon and cheddar, canned corn & bacon. The possibilities are endless. Plus its easy to fix.
Wow! This was so simple and very good. I'm giving it 4 stars instead of 5 only because it was way too salty and I had to add some regular milk (in addition to the evaporated milk) because it was so thick. I will definitely make this again with less salt and more milk. Thanks!
Great!!! Added 1/2 tsp basil 1/8 tsp thyme and 1 large clove garlic, topped with shredded cheddar and real bacon bits. Served with turkey and swiss sandwiches on crusty french bread. Fantastic will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Cream of Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 68
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