Easy Slow Cooker Potato Soup

Easy Slow Cooker Potato Soup

Serves: 6


  • 6 medium potatoes, peeled and chopped
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 chicken or vegetable bouillon cubes
  • 1 teaspoon garlic powder
  • 4 cups water
  • ¼ teaspoon pepper
  • 1 tablespoon salt (or to taste)
  • 1 (12 ounce) can fat free evaporated milk
  • ½ cup reduced fat shredded sharp cheddar cheese
Optional Toppings:
  • Shredded cheddar cheese
  • Chopped green onions
  • Chopped bacon pieces
  • Low fat sour cream or Greek yogurt


  1. Directions
  2. Combine all ingredients except evaporated milk and cheddar cheese in your slow cooker. Cover and cook on low 7-9 hours or on high for 4-6 hours. Stir in the evaporated milk during last hour of cooking. Mash soup with hand masher or KitchenAid Hand Blender (my tool of choice) until it’s creamy. Add cheese and stir until cheese has melted. Taste and check for seasoning, adding more salt and/or pepper if necessary. Add more milk or water if you prefer your creamy potato soup with a thinner consistency. Serve with your choice of toppings.
  3. This recipe for creamy potato soup is delicious served on its own or with warm bread or crackers and a simple salad or or fruit.
Cook’s Notes
Nutritional Estimates Per Serving ( ⅙th without optional toppings): 250 calories, 2.3 g fat, 47.7 g carbs, 6.5 g fiber, 10.7 g protein

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