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Easy Slow-Cooked Potato Soup Recipe

Easy Slow-Cooked Potato Soup Recipe

I make this thick soup for our annual St. Patrick's Day party, and there's never any leftovers.—Mary Jo O'Brien of Hastings, Minnesota.
TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:6 servings


  • 5-1/2 cups cubed peeled potatoes, divided
  • 2-3/4 cups water
  • 1/3 cup butter, cubed
  • 1-1/3 cups cubed fully cooked ham
  • 2 celery ribs, chopped
  • 2/3 cup chopped onion
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 pound process cheese (Velveeta), cubed
  • 2/3 cup sour cream
  • Milk, optional


  • 1. Place 4-1/2 cups of the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Remove from the heat (do not drain). Mash potatoes; stir in butter.
  • 2. In a 3-qt. slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potato; top with cheese. Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 451 calories, 27 g fat (16 g saturated fat), 86 mg cholesterol, 982 mg sodium, 35 g carbohydrate, 3 g fiber, 17 g protein.