Slow-Cooked Potato Soup Recipe

5 2 2
Slow-Cooked Potato Soup Recipe
Slow-Cooked Potato Soup Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Potato Soup Recipe

Read Reviews
5 2 2
Publisher Photo
"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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours

Ingredients

  • 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

Directions

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.
Originally published as Slow-Cooked Potato Soup in Cooking for 2 Newsletter 2009, p3/09

Nutritional Facts

1-1/2 cups: 643 calories, 37g fat (22g saturated fat), 127mg cholesterol, 1436mg sodium, 53g carbohydrate (9g sugars, 5g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Slow-Cooked Potato Soup in Cooking for 2 Newsletter 2009, p3/09

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow-Cooked Potato Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
heimchenamherd User ID: 5597300 185512
Reviewed Nov. 13, 2010

"good soup, i top with chopped green onion, crumbled bacon and shredded cheese. yummy!"

MY REVIEW
cookjan User ID: 1082472 167706
Reviewed Nov. 29, 2009

"This soup was very good. Rich texture with excellent flavor. I added some crumbled cooked bacon. A do over for sure!"

Loading Image