Nothing says “winter” like potato soup in your slow cooker! I love making soups in my slow cooker. I get the benefit of having soup simmering in the kitchen all day long (it smells so good!), without having to worry about little fingers getting into the gas flame on our stove, or accidentally having something bubble over or burn.
Snow Day Potato Soup
I adapted this recipe a little bit from one in Gooseberry Patch‘s “Slow-Cooker Christmas Favorites”. I have had so much fun cooking out of this cookbook, I will definitely be using it well past Christmas!
There was a bunch of chopping that went into this recipe. And I will admit that I was a bit leery of trying something new with leeks in my soup. It turns out that leeks are just a relative of onions; they have a little milder flavor. Track some down in your grocery store and give them a try!
Farmer Doc likes his potato soup smothered with cheese. He also added a handful of shredded Cheddar cheese to his bowl, in addition to the chives and bacon. Top it off with a dollop of sour cream for a bit of extra richness!
That’s one of the great things about potato soup – you can add all the toppings you want, and everyone can make it just a little bit different. Think of it as a hot and bubbly baked potato bar!
Enjoy!
Snow Day Potato Soup
Ingredients
- 6 potatoes peeled and diced
- 2 leeks chopped
- 2 onions chopped
- 1 carrot peeled and thinly sliced
- 1 stalk celery sliced
- 4 cups chicken broth
- 1/2 teaspoon pepper
- 2 10-3/4 cans cream of mushroom soup
- 1 Tablespoon dried parsley
- 2 Tablespoons butter
- 12 ounce can evaporated milk
- Garnish: chopped fresh chives crisply cooked bacon
Instructions
- Combine all ingredients except evaporated milk and garnish in a large slow cooker.
- Cover and cook on low for 8-10 hours (or on high for 3-4 hours).
- Stir in milk during the last hour.
- Serve garnished with chives and bacon.
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