Slow Cooker Potato Soup (No Flour!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
428 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Slow Cooker Potato Soup (No Flour!)
Description
This Slow Cooker Potato Soup features a base of sautéed onions, carrots, and garlic gently cooked in butter to build flavor, then combined with peeled gold potatoes and vegetable broth in a slow cooker. The long, gentle cooking time allows the potatoes and vegetables to become tender and infuse the broth with their flavors.
The soup is thickened without flour by mixing evaporated milk with cornstarch and stirring it into the hot soup near the end of cooking. This method creates a creamy, slightly thickened consistency that coats the spoon without the graininess that flour-based thickening might cause. Seasoned simply with salt and black pepper, the soup maintains a mild and comforting flavor profile.
Cheddar cheese, chopped chives, and vegan bacon bits are added as garnishes, introducing sharp, fresh, and smoky elements to the finished soup. This dish provides warmth and comfort, suitable as a starter or light meal during cooler weather. The slow cooker method also allows for hands-off preparation, freeing time for other activities.
Ingredients
- 2 Tbsp butter 28 g, unsalted
- 1 medium onion white or yellow, diced
- 1 lb carrot peeled and diced
- 3 cloves garlic minced
- 3 lbs gold potatoes peeled and chopped, 1350 g, about 5 potatoes
- 4 cups vegetable broth 1 L
- 1 oz can evaporated milk 354 mL
- 2 Tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper ground
- cheddar cheese shredded; to serve. Also chopped chives and vegan bacon bits to serve
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter in a large skillet over medium heat. Add 1 medium onion (chopped), 1 lb carrots (chopped), and 3 cloves garlic (minced), cooking until onion is soft and fragrant, about 5 to 7 minutes.
- Slow Cook: Transfer onion and carrot mixture to your slow cooker, along with 3 lbs gold potatoes (peeled and chopped), and 4 cups vegetable broth. Cook on high for 3 to 4 hours, or on low for 6 to 8. Potatoes should be fork-tender when done.
- Thicken: In a separate bowl, whisk together 1 12-oz can evaporated milk and 2 Tbsp cornstarch. Stir the mixture into your potato soup along with 1 tsp salt, and ½ tsp ground black pepper Let cook for 5 to 10 more minutes, or until soup thickens.
- Serve warm topped with cheddar cheese, chives, and vegan bacon bits!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 15.3g | 31% |
| Fat | 13.8g | 21% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 1562mg | 65% |
| Potassium | 1525mg | 32% |
| Fiber | 6.6g | 26% |
| Sugar | 17.5g | 35% |
| Calcium | 291mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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