This Slow Cooker Potato Soup Is Delicious And Simple To Make
Flouring your potatoes is the secret to this delicious dish.
Ryan Aliapoulios

Do you have a favorite slow cooker recipe? Although they’re incredibly versatile for making any number of low-effort dishes in the kitchen, one underrated use for them is to make delicious soups. Even if you’re used to having big chili dinners or slow-cooked meats that fall apart after eight hours of cooking low and slow, soups are still a nice way to mix things up. Fortunately, we’ve got a delicious and simple recipe for just that.

As you may already know, potatoes are America’s favorite and most popular vegetable. While they can be great for snack foods like French fries and potato chips, letting them cook down results in another creamy texture that anyone can love. That’s right, today we’re making a creamy slow cooked potato soup that is sure to satisfy the entire family. The best part of it all is that the entire preparation should only take you about 15 minutes. So let’s get started.

Here’s what you’ll need:

  • 2 pounds of Yukon gold potatoes, diced
  • 1 cup of carrot, diced
  • 1 onion, diced
  • 6 cloves of garlic, diced
  • 1 cup of celery, diced
  • 1 tablespoon of fresh thyme, finely chopped
  • 1/2 tablespoon of fresh rosemary, finely chopped
  • 2 tablespoons of flour
  • 1.5 quarts of water or vegetable stock
  • 2 tablespoons of olive oil
  • 1 tablespoon of salt
  • 1/2 teaspoon of pepper

Here’s what you do:

1. To begin, make sure you have vegetables ready by chopping them up as necessary. While you can leave your potatoes in a larger dice, chop up your celery, carrots and onions a little finer than the rest.

2. Once it’s all done, throw in your potatoes. In a side bowl, mix together your flour, salt and pepper as well before sprinkling that on top of the potatoes. Be sure to give it all a stir so that everything gets evenly coated.

3. After that, throw in your carrots, onion, garlic, thyme, rosemary and water as well. Once everything is in, pour in more water if necessary so that there’s about three inches of liquid above all the vegetables.

4. After everything is set, close the slow cooker and set it to cook on low for six to eight hours. If you like a thicker soup, feel free to set the timer for a little longer as well to let the potatoes keep breaking down.

5. Once enough time has passed, open your slow cooker again and check on the soup. If the consistency looks right, add in your olive oil and give everything a stir. Ladle your soup out into bowls and serve with some crusty bread!

As you can see, the steps to making this soup are incredibly simple and easy enough for anyone to pull off. When you go to check on the soup, make sure the texture is how you like it before you serve. On the other hand, if you want a mixture of textures that includes both smooth and chunky, try letting the soup cook for nine to 10 hours and smash up your potatoes slightly with a spoon or a masher at the beginning. At the end, the soup should have a great balance of tastes and textures. You can even add cheese if you want! Above all, have fun with this recipe and let us know how it goes!

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By Ryan Aliapoulios
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Ryan Aliapoulios is a contributing writer at Shareably based out of Los Angeles. Find him on Twitter @rollyops.