Back to Easy Slow-Cooked Potato Soup

Print Options


Card Sizes

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 cup: 451 calories, 27g fat (16g saturated fat), 86mg cholesterol, 982mg sodium, 35g carbohydrate (6g sugars, 3g fiber), 17g protein.

Reviews for Easy Slow-Cooked Potato Soup

Sort By :
KInlow User ID: 4373558 221593
Reviewed Feb. 28, 2015

"I have been making this for YEARS.......I think I first got the recipe from Taste of Home slow cooker cookbook! I am not someone who measures stuff, I just dump in what I like......and I feed more than 6 each night! I have NEVER used Velveeta in this recipe, I always used shredded sharp cheddar. My kids and husband ask me to make this when the weather is's a family favorite!"

car5757 User ID: 7489683 77023
Reviewed Jan. 14, 2014

"This soup is a keeper. It is even better the next day. It is thick but as it is warmed it thins out and I did not need to add milk. Just like another review, I used 2% Velveeta and light sour cream. Easy prep and not too time consuming."

QueenIssy30 User ID: 5912654 60480
Reviewed Jun. 10, 2013

"Easy to make and quite delicious!"

ojc0806 User ID: 4482783 206857
Reviewed Jan. 2, 2011

"Good recipe and not too much prep work."

Karli Gorsline User ID: 2124025 60479
Reviewed Dec. 29, 2010

"This was a big hit at our house! I used 2% milk Velveeta, reduced-fat sour cream and some skim milk to thin it and it was excellent. I pare down most TOH & S&D recipes to make them healthier and still end up with delicious results- thanks for all the great recipes!"

cookjan User ID: 1082472 126788
Reviewed Nov. 29, 2009

"When I make soup I like it thick and hearty. This was excellent. I added some crumbled cooked bacon. Love the velveta! The texture and flavor was perfect. A do over for sure."

Ramona25HSubscribed User ID: 2806829 77017
Reviewed Mar. 10, 2009

"Renee, great ideas. Another alternative for whole milk is canned skim milk - it cuts the fat and leaves the richness."

lzurbyk User ID: 3313234 149730
Reviewed Mar. 9, 2009

"Can you freeze potato soup after"

renee42861 User ID: 1665565 143894
Reviewed Mar. 9, 2009

"I would think using a low sodium-low fat ham, 2% pocessed cheese, fat free or low fat sour cream and fat free half and half instead of whole milk would greatly change the nutrition content and still keep it great tasting. It's all about making the right changes when "healthifying" a recipe."

grandmajane1 User ID: 956434 60478
Reviewed Mar. 9, 2009

"this would be so great if the fat and sodium contents were not so high


Loading Image