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Slow Cooker Cream of Potato Soup

Slow Cooker Cream of Potato Soup


"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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4 h 20 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
  2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 57
  1. 80 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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. ...

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 ch...

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, thank...

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! ...

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 ...

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 w...

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 w...

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 sti...

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...

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