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!
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.
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!
Slow Cooker Homemade Potato Soup
- 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
- 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 info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this today in my instant pot. I used extra evaporated milk (because I had to buy 2 smaller cans to make 14 oz.) And used veggie bullion, but essentially the exact recipe. It took less than an hour and tasted fabulous!! The only problem I had was that I wished I doubled the recipe. It was so delicious!
Thank you for posting it.
Kathleen West says
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.
I followed this recipe exactly. Very poor results! The evaporated milk curttled and was very unappetizing. Won’t be making this again!
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!
If I want to add my cooked ham to this soup, how much should I add and when would I add it in?
Sarah Olson says
I would do 2 cups of diced at the beginning.
I use chicken broth instead of cubes so how many cups would I use.
Sarah Olson says
5 cups of chicken broth, no water.
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
1 bay leaf
It turned out very yummy!
Mary M. says
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!!!
Sarah Olson says
That made my day Mary! So glad you found this recipe.
Shelly Brooke Wright says
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
Sarah Olson says
I love your tips Shelly! Thank you for letting us know how it worked for you.