Easy Slow-Cooker Potato Soup
This recipe for slow cooker potato soup is made with pantry staples, and is so easy you can whip it up in no time.
Way back when I was a single gal, I had just moved to Phoenix for a new job, and I was staying with a friend while I was getting situated in my new city. One Sunday morning, she got a phone call from other friends, saying they were in town and wanted to come over that afternoon. She invited them to dinner, and then got to work on this quick and easy potato soup. It was perfect because she could make it with the limited ingredients she had on hand, she could throw it together quickly, and it would cook away in the slow-cooker while she was at church.
When I ate this soup I couldn't believe how good it was for being so quick to prepare. She served it with these easy breadsticks, and I, of course, begged for both recipes. They have become staples at our house.
When I ate this soup I couldn't believe how good it was for being so quick to prepare. She served it with these easy breadsticks, and I, of course, begged for both recipes. They have become staples at our house.
I will say that this recipe calls for a can of cream of chicken soup, which I rarely use, but I make an exception in the case of this soup. But you can always make your own homemade version, or use my favorite cream of chicken soup mix that I often use in recipes that call for canned cream of chicken soup.
Just a couple of quick tips –
Yes, it is absolutely necessary to boil the potatoes before
adding them to the slow cooker. I
learned the hard way that they will not get soft enough to eat before the rest
of the ingredients are annihilated.
I have used both fresh minced onion and dried minced onion
in this recipe. Both work well, so use
what you have or prefer.
Easy Slow-Cooker Potato Soup
This recipe for slow cooker potato soup is made with ingredients you probably have on hand, and is so easy you can whip it up in no time.
Ingredients
- 2 cups water
- 4 peeled diced potatoes
- 1 can cream of chicken soup
- 1 3/4 cup milk
- Salt
- Pepper
- Garlic salt
- Minced onion
- 1 to 2 cups frozen corn
- 1 cup sour cream
Instructions
- Boil together the potatoes and water until soft, but DO NOT drain.
- Add potatoes and water to slow cooker, then add: cream of chicken soup, milk, and frozen corn. Add salt, pepper, garlic salt, and minced onion to taste.
- Mix together, cover, and cook on low for 5 hours or high for about 3 hours.
- Then add sour cream
- Stir together and serve. If desired, garnish with grated cheese, crumbled bacon, scallions, etc.
