Easy Slow-Cooked Potato Soup
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.
Ingredients
- 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
- Whole milk, chopped fresh parsley and coarsely ground pepper, optional
Reviews
We love potato soup and this is a great recipe. It's easy to put together. I like the cheesiness and the onion flavors. It's very rich and thick, so you definitely need to thin it with the milk. To me, it tastes just like au gratin potatoes. Definitely a keeper.
I was disappointed with this recipe. I love potato soup, but found this version to be pretty bland.
This was a hit! I used bacon & less cheese!
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 cold.....it's a family favorite!
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.
Easy to make and quite delicious!
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Good recipe and not too much prep work.
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!