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Slow-Cooked Potato Soup

I make this thick potato soup for St. Patrick's Day every year, and we always look forward to it —Mary Jo O'Brien, Hastings, Minnesota.
  • Total Time
    Prep: 30 min. Cook: 5 hours
  • Makes
    2 servings


  • 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 Velveeta, cubed
  • 1/3 cup sour cream
  • Whole 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.
Nutrition Facts
1-1/2 cups: 643 calories, 37g fat (22g saturated fat), 127mg cholesterol, 1436mg sodium, 53g carbohydrate (9g sugars, 5g fiber), 25g protein.

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Average Rating:
  • heimchenamherd
    Nov 13, 2010

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

  • cookjan
    Nov 29, 2009

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