recipe reviews for:

Slow Cooker Cream of Potato Soup

“This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. ”

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Reviewed: Oct. 9, 2009

Made some small changes. I used 5 large baking potatoes (seemed like a lot). I also replaced some of the water with a 32 oz. carton of vegetable broth (thought I was adding chicken broth) and then topped off with water and 1 bouillon cube per cup of water. I went easy on the salt since I was adding broth and I omitted the pepper since I don't like it. Make sure you let the soup cool a bit or it may explode from the blender! This soup is amazing!! My 7 year old had FOUR servings!

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 25, 2009

This was such a good but easy recipe. Our whole family, even our picky 2-year-old, loved it! I did make a couple of changes - based on what I had in the kitchen at the time. I used 3 cups of low-sodium broth instead of boullion cubes, 1 cup of half and half & 1 cup of milk instead of evaporated milk, and I used a potato masher rather than a blender to mash the potatos, in order to leave some texture. This soup cooked perfectly and tasted great after a busy day at work - paired with a nice salad and crusty break, it was a lovely, easy meal.

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SarahLinTopeka

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Reviewed: Apr. 18, 2009

The soup didn't have a lot of flavor so I added a can of corn and made it into a corn chowder. After that I thought it was a little better.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

Great flavor. Used a litle more salt, but overall I really liked this soup.

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Chris McCoy

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 23, 2009

Like other reviewers have stated, this is a very good basic potato soup recipe to build from. Adding what has been suggested by the contributor or other reviewers is a must for a well-rounded flavorful soup. I, too, only processed 1/2 the soup and left the rest in slightly mashed chunks. I added corn (would have also added broccoli and celery, but had none). The soup still ended up needing something, so I added cheddar cheese to the pot of soup itself and stirred till melted. That did the trick - especially for the kids. There are many, many possibilities for this recipe. I will definitely make it again.

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SusieQ 72

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

Great base recipe. My slow cooker was filled to the brim. You will need a large crock pot for this one, or cut the recipe in half. I also added some corn startch at the end because it was still to thin. I have two quart size bags left in my freezer that I will be heating up for lunch out on the ski slopes. We added cheese and bacon bits (buy the bag of real bacon bits, it sure beats the mess that bacon makes, costco sells a large bag that is reasonable, that's a staple in my house).

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ritanicolle

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Reviewed: Jan. 3, 2009

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.

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Raven

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Reviewed: Dec. 9, 2008

This soup was easy to make, but it has a terrible smell. My husband wouldn't even try it, and I ate just one serving. The soup's texture and taste weren't so bad, but there was an after taste which resembled the smell.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Excellent soup! Freezes well, too..

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Nov. 24, 2008

I loved this. I left about half the soup unblended which gave it some nice potato chunks. I added some turkey kielbasa (sliced) to the soup and served it with crusty bread. Will definitely make again!

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Nov. 1, 2008

My husband and I did not like the consistency of this soup after putting it through a blender. Now I know we prefer potato soups with chunks of potato. Like another reviewer said, we also found it very bland despite adding spicy Italian sausage crumbles to it. It was edible though, so we give it a three-star.

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Janna

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Oct. 26, 2008

This was very good! Everyone liked it a lot! I added sliced mushrooms, one extra potato, carrots and some Zehnders chicken seasoning.

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Stephanie

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

very tastey. I had to use beef bullions because I didnt have any chicken and it was really good.

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Jen

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Reviewed: Oct. 22, 2008

I was excited to try this because of the great ratings, but I found it to be a rather bland soup. I even tried spicing it up with a few of the recommended spices, but it just didn't have great flavor or consistency. I'll keep searching for a great potato soup recipe for the winter months!

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anniebanana

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Post Falls, Idaho, USA

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Reviewed: Oct. 20, 2008

So good. My picky eaters loved it too. I didn't have time for the slow cooker, so this was made on the stove. I forgot to buy the leeks, so I sauteed the onions in butter until golden. I also added garlic, garlic salt, and we sprinkled the top with cheese and had brauts with it.

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pinkkellie

Home Town: Turlock, California, USA

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Reviewed: Oct. 18, 2008

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!

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LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Oct. 6, 2008

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!

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jhop

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Reviewed: Sep. 26, 2008

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.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 25, 2008

This was so easy and delicious. I will definitely make it again. I only changed it by adding four leeks and a 1/2 tsp of sea salt.

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SPARKLE33

Home Town: Fort Collins, Colorado, USA

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Reviewed: Sep. 25, 2008

This is so easy and so yummy! No leeks at my local market, so I used a Spanish onion instead, and added some sauteed carrot and celery after I mashed up the soup - no blender so I used a potato masher before adding extra veggies. I can imagine this would be amazing with some bacon or smoked sausage, as the contributor suggested. A little cheddar cheese on top is great, too!

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