Easy Slow Cooker Potato Soup

Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta for a bowl of soul-soothing solace. The only possible upgrade to this classic is to make it easier with the help from the slow cooker. And let’s be real — this soup is one hundred times better when it’s made in the slow cooker.
Easy Slow Cooker Potato Soup


  • 4 pounds russet potatoes (about 8 medium), peeled and diced
  • 4 ounces pancetta, cubed
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • 1 quart low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 (12-ounce) can evaporated milk
  • 1/4 cup all-purpose flour

Serving options:

  • Thinly sliced scallions
  • Cooked bacon or pancetta pieces
  • Shredded sharp cheddar cheese
  • Cheddar cheese crackers, crumbled


  • 6-quart or larger slow cooker
  • Measuring cups and spoons
  • Vegetable peeler
  • Chef's knife and cutting board
  • Ladle
  • Small bowl
  • Whisk
Easy Slow Cooker Potato Soup


  1. Preheat the slow cooker on LOW. Before you begin peeling and chopping the vegetables, preheat a 6-quart or larger slow cooker on the LOW setting. This will help jump-start the cooking process.
  2. Pile the vegetables into the slow cooker. Place the potatoes, pancetta, onion, and garlic in the slow cooker.
  3. Add the broth and evaporated milk. Pour in the broth and evaporated milk. Give the mixture a stir to combine.
  4. Season and cook for 5 to 6 hours on HIGH, or 8 to 9 on LOW. Add the salt, thyme, and pepper and stir to combine. Cover and cook until the potatoes and onions are tender, 5 to 6 hours on the HIGH setting or 8 to 9 hours on the LOW setting.
  5. ...............................
  6. ...............................

You can find complete recipes click here!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel