Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go to soup recipe.
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.
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.
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.
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.
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.
The recipe called for topping the soup with chives at the end, that added extra flavor and freshness to the final product.
See my YouTube video of this recipe below. You can follow me on YouTube, here.
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!
- 6 cups russet potatoes peeled and diced potatoes (I used 4 extra large potatoes)
- 1 leek, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small white onion, diced
- 1 Tbsp. dried parsley
- ¼ tsp. pepper
- 4 chicken bouillon cubes
- ⅓ cup salted butter
- 1 (14-oz.) can evaporated milk
- 5 cups water
- salt to taste (I added ½ tsp. at the end of the cooking time)
- Chives for serving
- 5-quarts or larger
- 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.
- Stir and enjoy!
You may also like: Slow Cooker Land Your Man Baked Beans {May’s vintage recipe of the month}
Tina Barnes says
September 5, 2017 at 12:39 pmhow about Navy Beans ans ham seasonising maybe a 1/2 bag
Sarah Olson says
September 5, 2017 at 4:31 pmThat sounds good!
Peter Beckles says
September 5, 2017 at 2:19 pmWhat can I substitute for leeks?
Sarah Olson says
September 5, 2017 at 4:30 pmA little more onion? They have an onion flavor.
Pat Serio says
September 5, 2017 at 4:21 pmI have a question on the potato soup: it calls for 4 chicken bouillon cubes, which I do not use. I use chicken base, which calls for 1 tsp per cup of water. With those measurements, what would be the equivalent amount of the chicken base to the cubes, for 5 cups water? In other words, does one cube equal one cup of bouillon, or does one cube equal a different amount? Thanks!
Sarah Olson says
September 5, 2017 at 4:30 pmHi Pat! You could do the 5 tsp. I think it would be fine. Then taste at the end to see if it needs salt.
Linda Arthurs Phillips says
September 6, 2017 at 6:08 pmWhat would I do to make a thicker potato soup….this one looks pretty thin.
Sarah Olson says
September 6, 2017 at 8:19 pmThis is meant to be a thin soup. Add cream cheese in a blender with part of the soup at the end.
Tina Barnes says
September 7, 2017 at 6:24 ammaybe add a little corn starch you know put a tablespoon in a 1/2 cup water and stir and then pour in soup. Corn starch makes it thicker but remember mix with water first
Rhonda says
November 4, 2017 at 9:35 ami would try using heavy cream in place of evaporated milk that should make it thicker
Shannon Gillum says
January 17, 2018 at 7:52 amYou could add instant potato flakes to thicken or you could do what I learned from my GMA and add rivlets. They’re like a dumpling made with floor and egg and dropped in in lil pieces.
Susan Connor says
September 5, 2017 at 5:00 pmCould I freeze this
Sarah Olson says
September 5, 2017 at 5:41 pmI don’t recommend freezing anything with potatoes 🙁
Virginia Fritschle says
September 5, 2017 at 6:54 pmI guess it’s because I’m old…my mom used canned milk to make tomato soup and potato soup, so when I want my soups to be creamy, I’ve always used canned milk…it’s easy to keep on hand and it does impart a nice flavor…it’s nice to a recipe with that as one of the ingredients.
Craig Lawson says
September 5, 2017 at 8:21 pmI’d actually be interested in seeing that squirrel recipe you mentioned was in the book!
Linda Manning says
September 6, 2017 at 3:03 amFor a cheesy potato soup, what type of cheese and how much would you recommend, and when would you add it?
Sarah Olson says
September 6, 2017 at 6:45 amI would do 2 cups of freshly grated sharp cheddar at the end 🙂
Faye says
September 6, 2017 at 12:54 pmHow long would you let the cheese cook? Or would you just add at the very end and then serve? Cannot wait to try this!
Sarah Olson says
September 6, 2017 at 1:57 pmJust stir it in at the end, no need to cook any longer 🙂
Marie Goodson says
September 11, 2017 at 6:03 pmI use extra sharp white cheddar in my potato soup!!!
Sarah Olson says
September 12, 2017 at 7:25 amSounds amazing! I’ve been using white cheddar in everything lately!
Faye says
September 12, 2017 at 8:55 amI would think the cheese would also thickening it as well. Correct?
Jim Allen says
September 6, 2017 at 12:23 pmWould you believe? We still have a crockpot as pictured on the cookbook. It still works fine. No longer have the cookbook though.
Savanna says
September 26, 2017 at 8:28 amWould this recipe be fine if I leave it on low for 12-13 hours?. I work 12 hour days and would love to have this when I get off work.
Katie says
October 4, 2017 at 8:56 amI would like to make this for supper. How long would you cook on high instead of low for 9 hours?
Sarah Olson says
October 4, 2017 at 9:04 amI think about 5 hours
Kaylah says
October 18, 2017 at 7:46 amIf I want to make this vegetarian what can I use in place of chicken boullion cubes? I don’t typically cook meatless so not sure. Thanks!
Denise H. says
October 28, 2017 at 3:07 pmBwahahaha! I’m vintage! I got that crock pot as a wedding shower gift in…1979. I’m still using it!
Ray says
November 13, 2017 at 5:22 pmHi Sarah. I made this potato soup, and it was delicious. I have one question about it though. I cooked it on low for 9 hrs. and the soup looks like maybe the milk kinda curdled. Is this normal?
Sarah Olson says
November 13, 2017 at 6:59 pmMine didn’t seem curdled, did you use the canned evaporated milk? I’m trying to figure out what could have happened.
Ray says
November 25, 2017 at 1:25 amI just made this again last night, and it turned out perfect. I’m guessing that maybe my milk was old when I made it the first time. Thank you so much for this recipe, it’s a big hit at my house.
Ray says
November 18, 2017 at 6:30 pmYes, used can of evaporated milk.
CeCe of Twins says
January 11, 2018 at 5:47 amActually, if I could find my book like the one you pictured, I’d be a happy camper. But if I remember correctly, I think the ev. milk is supposed to be added at the last 30 mins of cooking and to help thicken it up, you can mash up some of the potatoes in the cooker. I fixed this alot the first few yrs we were married as I received 2 of these crock pots as wedding gifts in ’79. Still have one. Thanks for posting this!!
Sarah Olson says
January 11, 2018 at 6:38 amGreat tips CeCe. I plan to make this again soon and will try your tips. Thanks.
Mary Muprhy says
February 2, 2019 at 10:49 amI think you are right. I remember adding the milk after the soup was cooked. Still using my avocado green crock pot from the ’70s.
Shelly Brooke Wright says
January 31, 2018 at 2:48 pmGreat 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
Sarah Olson says
January 31, 2018 at 4:00 pmI love your tips Shelly! Thank you for letting us know how it worked for you.
Mary M. says
February 2, 2019 at 10:46 amTHANK 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!!!
Sarah Olson says
February 2, 2019 at 3:19 pmThat made my day Mary! So glad you found this recipe.