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Slow Cooker Potato Soup

  • Author: Julie Andrews
  • Prep Time: 5-10 minutes
  • Cook Time: 15-20 mins
  • Total Time: 20-30 mins
  • Yield: Serves 6 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Description

Creamy lightened-up potato soup made in the slow cooker or Instant Pot.


Scale

Ingredients

  • 2 medium carrots, peeled and diced
  • ½ medium yellow onion, peeled and diced
  • 34 cloves garlic, peeled and minced
  • 1 ½ pounds red potatoes, skins on, diced
  • 2 cups unsalted vegetable or chicken stock
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon mustard powder
  • ½ teaspoon celery salt
  • ½ teaspoon ground black pepper
  • 12-ounce can low fat evaporated milk
  • 1 ½ tablespoons cornstarch
  • Splash fresh lemon juice
  • Shredded cheddar cheese and sliced green onion, for garnish

Instructions

Directions for Slow Cooker:

  1. Add the carrots, onion, garlic, potatoes, potatoes, stock, salt, mustard powder, celery salt and black pepper to the crock pot. Cook on low 2-3 hours or high 1-2 hours or until the potatoes are fork tender.
  2. In a medium bowl, whisk together the evaporated milk and the cornstarch until dissolved. Stir into the potato soup and let cook another 15-20 minutes or until thickened. Stir in a splash of lemon juice. Taste and adjust seasoning, if necessary.
  3. Serve potato soup in bowls topped with cheddar cheese and green onion.

Directions for Instant Pot:

  1. Set the Instant Pot to sauté. Add 1 tablespoon oil to the pot. Add the carrots and onion and sauté 2-3 minutes or until slightly soft. Stir in the garlic and sauté 30-60 seconds or until fragrant.
  2. Add the potatoes, stock, salt, mustard powder, celery salt and black pepper. Secure the lid and set the toggle to sealed. Set on manual high pressure for 3 minutes. When the timer goes off, use a wooden spoon to carefully turn the toggle to release and let the steam release. Once the steam is released, remove the lid.
  3. Set the Instant Pot on sauté. In a medium bowl, whisk together the milk and cornstarch until dissolved. Stir the mixture into the potato soup and simmer until thickened. Stir in the lemon juice. Taste and adjust seasoning, if necessary.
  4. Serve potato soup in bowls topped with cheddar cheese and green onion.

Notes

Cooking Tip: You can also use Yukon gold potatoes, skins on or Russet potatoes, peeled.

Substitution Tip: Swap with 1 ½ pounds cauliflower florets for a lower carb option.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 169
  • Sugar: 6g
  • Sodium: 488mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 36mg
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 5mg

Keywords: soup, stew, potato, potatoes, vegetarian, side dish