Easy Slow-Cooked Potato Soup Recipe

4.5 12 16
Easy Slow-Cooked Potato Soup Recipe
Easy Slow-Cooked Potato Soup Recipe photo by Taste of Home
Publisher Photo

Easy Slow-Cooked Potato Soup Recipe

Read Reviews
4.5 12 16
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours

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

Directions

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.
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. If desired, thin soup with milk, and add parsley and coarsely ground pepper. Yield: 6 servings.
Originally published as Slow-Cooked Potato Soup in Taste of Home February/March 2005, p20

Nutritional Facts

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

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  • 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
  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. If desired, thin soup with milk, and add parsley and coarsely ground pepper. Yield: 6 servings.
Originally published as Slow-Cooked Potato Soup in Taste of Home February/March 2005, p20

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Reviews forEasy Slow-Cooked Potato Soup

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MY REVIEW
katlaydee3 User ID: 3741999 284646
Reviewed Mar. 5, 2018

"I was disappointed with this recipe. I love potato soup, but found this version to be pretty bland."

MY REVIEW
deb9962 User ID: 6353234 284174
Reviewed Feb. 23, 2018

"This was a hit! I used bacon & less cheese!"

MY REVIEW
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 cold.....it's a family favorite!"

MY REVIEW
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."

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

"easy to make and quite delicious!"

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

"Good recipe and not too much prep work."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

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

"Can you freeze potato soup after"

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