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
- 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}
how about Navy Beans ans ham seasonising maybe a 1/2 bag
That sounds good!
What can I substitute for leeks?
A little more onion? They have an onion flavor.
I 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!
Hi Pat! You could do the 5 tsp. I think it would be fine. Then taste at the end to see if it needs salt.
What would I do to make a thicker potato soup….this one looks pretty thin.
This is meant to be a thin soup. Add cream cheese in a blender with part of the soup at the end.
maybe 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
Could I freeze this
I don’t recommend freezing anything with potatoes 🙁
I 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.
I’d actually be interested in seeing that squirrel recipe you mentioned was in the book!
For a cheesy potato soup, what type of cheese and how much would you recommend, and when would you add it?
I would do 2 cups of freshly grated sharp cheddar at the end 🙂
How long would you let the cheese cook? Or would you just add at the very end and then serve? Cannot wait to try this!
Just stir it in at the end, no need to cook any longer 🙂
I use extra sharp white cheddar in my potato soup!!!
Sounds amazing! I’ve been using white cheddar in everything lately!
I would think the cheese would also thickening it as well. Correct?
Would you believe? We still have a crockpot as pictured on the cookbook. It still works fine. No longer have the cookbook though.
Would 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.
I would like to make this for supper. How long would you cook on high instead of low for 9 hours?
I think about 5 hours
If 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!