Potato Soup

Here's an autumn inspired soup—made with your home-grown potatoes—to try in your crockpot.

by Dani Yokhna
Potato soup

Use some of your garden’s harvest of home-grown potaoes in this soul-warming soup. And throw it all in the crockpot!


  • 6 medium or large russet or white potatoes, peeled and cut into 1-inch chunks
  • 2 large leeks, washed and chopped
  • 2 onions, chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, chopped
  • 4 chicken bouillon cubes
  • 1 T. dried parsley
  • 1⁄8 tsp. dried marjoram
  • 1⁄8 tsp. dried thyme
  • 4 cups water
  • 1 1⁄2 teaspoons salt
  • Pepper to taste
  • 2 T. butter
  • 1 13-oz. can evaporated milk
  • Shredded cheese, seasoned croutons, and/or chopped chives for garnish (optional)

Place all ingredients except evaporated milk in crockpot. Cover and cook on low for 10 to 12 hours (or on high for 5 to 6 hours, stirring occasionally). Stir in evaporated milk during last hour. If desired, to thicken soup, use a potato masher to mash vegetables before serving. Garnish with chopped chives, shredded cheese and/or seasoned croutons. 

Try more crockpot recipes.

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