It’s cold outside! When it’s cold outside, dinner needs to be warm and comforting. And there’s nothing more warm and comforting than a nice bowl of soup. Soups can be difficult to make and time-consuming. That’s why I love slow cooker soups! And this slow cooker potato soup is easy and it tastes great!
I used this recipe by Spend with Pennies as the base for my recipe.
- 3 large Russet potatoes, peeled and cubed
- 2 large carrots or 3 small carrots, peeled and diced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 64 ounce container of chicken stock
- 1 cup 2% milk
- 1/2 cup lite sour cream
Add cubed potatoes, diced carrots, parsley, thyme, pepper and chicken stock to the slow cooker and give a quick stir.
Set the slow cooker to low and cook for 7 hours.
After 7 hours of cooking, open slow cooker and using a potato masher, mash the potatoes until the desired consistency. I like my soup with a few chunks of potatoes.
Add milk and sour cream and stir. Cook on low for 15 minutes.
When cooking is finished, stir soup again to make sure sour cream was fully incorporated.
Serve and enjoy! I served this with a side of steamed broccoli.
(*Note: I did add ham as noted in the original recipe, but could not taste it so I left it out of this version. You may add ham if you wish.)