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The Magical Slow Cooker » Recipes » Soups » Slow Cooker Homemade Potato Soup

Slow Cooker Homemade Potato Soup

by Sarah Olson on September 5, 2017 | Updated January 20, 2023 47 Comments

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homemade potato soup images with text overlay for facebook and pinterest.

Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go-to soup recipe.

If you love a good potato soup, also try my Loaded Baked Potato Soup Recipe next!

potato soup in slow cooker with carrots

Finally a new Vintage Recipe of the Month, I haven’t posted one since May! This Slow Cooker Homemade Potato Soup is a keeper. It tastes just like grandma would make, lots of veggies but also creamy and buttery.

vintage crockpot with text overlay: homemade potato soup, vintage slow cooker recipe of the month

I found this recipe for Slow Cooker Homemade Potato Soup in this vintage recipe book below. My husbands co-worker Jim gave this to me a few weeks ago and I knew I had to put a recipe on the blog from it. This little book must have came with a slow cooker back in the 70’s. There is some fun recipes in this book such as Pork Abracadabra, Hot Dog Perfection and even a recipe on how to cook squirrel. When I looked over this potato soup recipe, I thought the ingredients were perfectly thought through, like a delicious meal a grandma would make.

vintage crock pot cook book

I stuck with the original recipe for everything but the salt. The recipe in the book called for 1 tablespoon of salt, I’ve never put that much in any recipe, especially one with 4 chicken bouillon cubes. Instead I added a 1/2 teaspoon of salt after the soup was done cooking and thought that was plenty.

potatoes, carrots, onions, celery, leeks, chicken bouillon, butter, condensed milk, and seasoning.

My favorite ingredient in this recipe is the butter. What a great idea to add flavor to a soup, especially a crock pot recipe that doesn’t have any browning of ingredients before hand in fat.

potaotes, onions, butter, celery, carrots, leeks, chicken bouillon in a slow cooker.

I was so happy with the results of this soup. This was the first time I’ve added evaporated milk in a soup, it tasted just fine! The evaporated milk made the soup very creamy, which I didn’t expect.

creamy potato soup garnished with chives in a slow cooker

The recipe called for topping the soup with chives at the end, that added extra flavor and freshness to the final product.

3 bowls of homemade potato soup.

Please give this soup recipe a try, you will not be disappointed. I actually have plans to put a pot of this soup on before heading to the coast to go crabbing. I think adding cooked crab at the end of the cooking time in the soup will be amazing. Have a great week!

creamy potato soup in a slow cooker

Slow Cooker Homemade Potato Soup

4.50 from 8 votes
Creamy Homemade Potato Soup is the ultimate in comfort food.
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Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours 25 minutes
Servings: 8
Calories: 250kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 6 cups russet potatoes (about 4 extra large potatoes), peeled and diced
  • 1 leek sliced
  • 2 carrots sliced
  • 2 celery ribs sliced
  • 1 small white onion diced
  • 1 Tbsp. dried parsley
  • 1/4 tsp. pepper
  • 4 chicken bouillon cubes
  • 1/3 cup salted butter
  • 14 oz evaporated milk
  • 5 cups water
  • 1/2 tsp. salt to taste
  • chives optional
US Customary – Metric

Instructions:

  • Add everything but the salt and chives to the slow cooker and stir.
  • Cover and cook on LOW for 9 hours, without opening the lid during the cooking time.
  • Add salt if needed, garnish with chives if using.
  • Stir and enjoy!
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Nutrition Information:

Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 779mg | Potassium: 747mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3133IU | Vitamin C: 11mg | Calcium: 176mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    64862 shares
    • 2943

    Filed Under: Dinner, Soups

    Comments

    1. Kathleen West says

      October 12, 2022 at 12:01 am

      5 stars
      Tonight I made your potato leek soup. Was a winner dinner. Only thing I added was 3 tablespoons of cornstarch. Made a super thick broth which Hubby loved. He’s not a fan of soups with a liquidity broth. Made enough to freeze for four more dinners. Going to add in some diced up ham or mild sausage for our next servings.

      Reply
    2. Laura says

      February 13, 2022 at 5:35 am

      1 star
      I followed this recipe exactly. Very poor results! The evaporated milk curttled and was very unappetizing. Won’t be making this again!

      Reply
      • Carol says

        March 11, 2022 at 10:53 am

        The original recipe (Potato Leek Soup) from the same book I have says to add the evaporated milk the last hour of cooking. I’ve been making this for decades with a few of my own tweaks and it has never failed…one of the most requested recipes. In fact I just plugged in a batch for the weekend!

        Reply
    3. Ashley says

      January 28, 2021 at 6:15 am

      If I want to add my cooked ham to this soup, how much should I add and when would I add it in?

      Reply
      • Sarah Olson says

        January 28, 2021 at 6:32 am

        I would do 2 cups of diced at the beginning.

        Reply
    4. Beulah says

      January 9, 2020 at 7:04 am

      I use chicken broth instead of cubes so how many cups would I use.

      Reply
      • Sarah Olson says

        January 9, 2020 at 10:06 am

        5 cups of chicken broth, no water.

        Reply
    5. Elle says

      July 3, 2019 at 6:28 pm

      5 stars
      Instead of milk, I used a can of cream of celery soup
      Instead of pureeing part of the soup for creamier texture, I added a cup of instant
      potatoes.
      1 bay leaf
      It turned out very yummy!

      Reply
    6. Mary M. says

      February 2, 2019 at 10:46 am

      THANK YOU SO MUCH FOR POSTING THIS RECIPE. WHEN WE GOT MARRIED IN THE EARLY ’70S, I WAS GIVEN AN AVOCADO GREEN CROCK POT THAT STILL WORKS TODAY! I MADE THE POTATO SOUP RECIPE FROM THIS LITTLE RECIPE BOOK OFTEN AND MY FAMILY LOVED IT. I LOST THE RECIPE AND WAS TRYING TO REMEMBER THE INGREDIENTS WHEN I FOUND YOUR BLOG! THANK YOU, THANK YOU, THANK YOU!!!

      Reply
      • Sarah Olson says

        February 2, 2019 at 3:19 pm

        That made my day Mary! So glad you found this recipe.

        Reply
    7. Shelly Brooke Wright says

      January 31, 2018 at 2:48 pm

      Great soup! I just add two cups of half-n-half (not evap milk) and celery salt and sage! You may have to adjust the water amount some. I also use Chicken base not bouillon (6 teaspoons). I top mine with green onions! I grew up with Tatter Soup! Love it so much! Taste and hearty

      Reply
      • Sarah Olson says

        January 31, 2018 at 4:00 pm

        I love your tips Shelly! Thank you for letting us know how it worked for you.

        Reply
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