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Home » Soups » Slow Cooker Homemade Potato Soup

Slow Cooker Homemade Potato Soup

by Sarah Olson on September 5, 2017 | Updated January 12, 2021 42 Comments

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

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 photo with text over lay that says 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.

cubed potatoes, carrots, onions, celery, leeks, chicken bouillon, butter, condensed milk, seasoning and water on a wooden table.

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 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

5 from 5 votes
Creamy Homemade Potato Soup is the ultimate in comfort food.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Homemade Potato Soup
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 stalks 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!

How to Video:

Nutrition:

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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Dinner, Soups Tagged With: comfort food, Crock pot, crockpot, dinner, potato, slow cooker, soup

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. CeCe of Twins says

      January 11, 2018 at 5:47 am

      Actually, 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!!

      Reply
      • Sarah Olson says

        January 11, 2018 at 6:38 am

        Great tips CeCe. I plan to make this again soon and will try your tips. Thanks.

        Reply
      • Mary Muprhy says

        February 2, 2019 at 10:49 am

        I think you are right. I remember adding the milk after the soup was cooked. Still using my avocado green crock pot from the ’70s.

        Reply
    6. Ray says

      November 18, 2017 at 6:30 pm

      Yes, used can of evaporated milk.

      Reply
    7. Ray says

      November 13, 2017 at 5:22 pm

      Hi 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?

      Reply
      • Sarah Olson says

        November 13, 2017 at 6:59 pm

        Mine didn’t seem curdled, did you use the canned evaporated milk? I’m trying to figure out what could have happened.

        Reply
        • Ray says

          November 25, 2017 at 1:25 am

          I 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.

          Reply
    8. Denise H. says

      October 28, 2017 at 3:07 pm

      Bwahahaha! I’m vintage! I got that crock pot as a wedding shower gift in…1979. I’m still using it!

      Reply
    9. Kaylah says

      October 18, 2017 at 7:46 am

      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!

      Reply
    10. Katie says

      October 4, 2017 at 8:56 am

      I would like to make this for supper. How long would you cook on high instead of low for 9 hours?

      Reply
      • Sarah Olson says

        October 4, 2017 at 9:04 am

        I think about 5 hours

        Reply
    11. Savanna says

      September 26, 2017 at 8:28 am

      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.

      Reply
    12. Jim Allen says

      September 6, 2017 at 12:23 pm

      Would you believe? We still have a crockpot as pictured on the cookbook. It still works fine. No longer have the cookbook though.

      Reply
    13. Linda Manning says

      September 6, 2017 at 3:03 am

      For a cheesy potato soup, what type of cheese and how much would you recommend, and when would you add it?

      Reply
      • Sarah Olson says

        September 6, 2017 at 6:45 am

        I would do 2 cups of freshly grated sharp cheddar at the end 🙂

        Reply
        • Faye says

          September 6, 2017 at 12:54 pm

          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!

          Reply
          • Sarah Olson says

            September 6, 2017 at 1:57 pm

            Just stir it in at the end, no need to cook any longer 🙂

            Reply
            • Marie Goodson says

              September 11, 2017 at 6:03 pm

              I use extra sharp white cheddar in my potato soup!!!

            • Sarah Olson says

              September 12, 2017 at 7:25 am

              Sounds amazing! I’ve been using white cheddar in everything lately!

            • Faye says

              September 12, 2017 at 8:55 am

              I would think the cheese would also thickening it as well. Correct?

    14. Craig Lawson says

      September 5, 2017 at 8:21 pm

      I’d actually be interested in seeing that squirrel recipe you mentioned was in the book!

      Reply
    15. Virginia Fritschle says

      September 5, 2017 at 6:54 pm

      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.

      Reply
    16. Susan Connor says

      September 5, 2017 at 5:00 pm

      Could I freeze this

      Reply
      • Sarah Olson says

        September 5, 2017 at 5:41 pm

        I don’t recommend freezing anything with potatoes 🙁

        Reply
    17. Pat Serio says

      September 5, 2017 at 4:21 pm

      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!

      Reply
      • Sarah Olson says

        September 5, 2017 at 4:30 pm

        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.

        Reply
      • Linda Arthurs Phillips says

        September 6, 2017 at 6:08 pm

        What would I do to make a thicker potato soup….this one looks pretty thin.

        Reply
        • Sarah Olson says

          September 6, 2017 at 8:19 pm

          This is meant to be a thin soup. Add cream cheese in a blender with part of the soup at the end.

          Reply
          • Tina Barnes says

            September 7, 2017 at 6:24 am

            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

            Reply
        • Rhonda says

          November 4, 2017 at 9:35 am

          i would try using heavy cream in place of evaporated milk that should make it thicker

          Reply
        • Shannon Gillum says

          January 17, 2018 at 7:52 am

          You 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.

          Reply
    18. Peter Beckles says

      September 5, 2017 at 2:19 pm

      What can I substitute for leeks?

      Reply
      • Sarah Olson says

        September 5, 2017 at 4:30 pm

        A little more onion? They have an onion flavor.

        Reply
    19. Tina Barnes says

      September 5, 2017 at 12:39 pm

      how about Navy Beans ans ham seasonising maybe a 1/2 bag

      Reply
      • Sarah Olson says

        September 5, 2017 at 4:31 pm

        That sounds good!

        Reply

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