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Slow-Cooked Potato Soup

 Slow-Cooked Potato Soup
"I make this thick soup for St. Patrick's Day, and we always look forward to it," says Mary Jo O'Brien of Hastings, Minnesota.
2 ServingsPrep: 30 min. Cook: 5 hours


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


  • Place 2 cups potatoes in a saucepan; add 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.
  • In a 1-1/2-qt. slow cooker, combine the ham, celery, onion, garlic
  • powder, paprika, pepper and remaining cubed potatoes. Stir in mashed
  • potatoes; top with cheese. Cover and cook on low for 5-6 hours or
  • until vegetables are tender. Stir in the sour cream until blended.
  • Thin soup with milk if desired. Yield: 2 servings.

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Slow-Cooked Potato Soup (continued)

Nutritional Facts: 1-1/2 cups (calculated without milk) equals 643 calories, 37 g fat (22 g saturated fat), 127 mg cholesterol, 1,436 mg sodium, 53 g carbohydrate, 5 g fiber, 25 g protein.