This dreamy slow cooker potato soup recipe is a hands-off dinner recipe perfect for weeknights! No blender required here (we have a trick that thickens up the soup easily), and no flour needed either (making this potato soup gluten-free)! It’s a family-favorite in our house, where everyone has fun choosing their own toppings.
Potato soup has always been one of my favorite things to eat when someone else makes it. And that’s mostly because I didn’t like seeing all the ingredient that go into it (i.e. lots of heavy cream). The nutritionist in me just couldn’t get past that!
So I set out to create a lightened up version of this cool-weather classic! We’re using evaporated milk instead of cream, and thickening it with a sprinkle of cornstarch. The end result is a creamy potato soup that tastes and feels so decadent, while staying under 500 calories per hefty serving.
Reasons You’re Going To Love This Potato Soup
Nutrition aside, this slow cooker potato soup has a lot going for it!
- It’s made in the slow cooker, meaning you can assemble everything in the morning and come home to dinner.
- It doesn’t require blending thanks to the slow cooking and cornstarch thickener. Less dishes = a big win in my book!
- It’s gluten-free because we’re not using flour as the thickener, like many potato soup recipes do.
Potato Soup Ingredients
There are just a handful of ingredients in this crockpot potato soup recipe:
- Flavor Base: Start with a base of garlic, onion, and carrot.
- Potatoes: Yukon golds are my favorite type of potato for soup.
- Vegetable Broth: Use a carton, bouillon, or make your own veggie broth (it’s easy!)
- Evaporated Milk: A lower fat alternative to heavy cream. (Evaporated milk substitutions here!)
- Cornstarch: Thickens the soup into dreamy perfection!
- Salt & Pepper: You’re welcome to use any seasonings you like here, but I’ve found that it’s great with just a bit of salt and pepper.
Top It Like It’s Hot
As with most soups, this potato soup is best with toppings! I went loaded baked potato style with shredded cheddar cheese, chives, and my homemade vegan bacon bits!
How To Make This Potato Soup
With just a few minutes of prep work, this soup is pretty simple! You’ll just:
- Saute your flavor base (carrots, onion, and garlic!), then transfer it to your slow cooker
- Slow cook the veggies, potatoes, and broth
- Thicken with your evaporated milk and cornstarch
- Serve warm with your favorite toppings!
Through Thick & Thin
I prefer a thick baked potato soup like this recipe makes! If you prefer a thinner soup, reduce the amount of cornstarch to 1 tablespoon.
For a more smooth consistency, you can use your potato masher or handheld immersion blender at the end of cooking to break down the potatoes (though I haven’t found that to be necessary!)
Pairing Ideas
This soup is so filling, so I love serving it with veggies or salads to lighten up the meal! Some favorites include:
- Air Fryer Veggies are perfect for cooking up right before dinner.
- Everyday Kale Salad is ready quickly and has such a good dressing.
- Cottage Cheese Salad is layered with savory flavors, and the protein complements this higher carb soup!
And this vegan garlic bread for dipping is always a winner.
Ingredients
- 2 Tbsp unsalted butter 28 g
- 1 medium onion white or yellow, diced
- 1 lb carrots 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 12-oz can evaporated milk 354 mL
- 2 Tbsp cornstarch
- 1 tsp salt
- ½ tsp ground black pepper
- To serve: shredded cheddar cheese, chopped chives, vegan bacon bits
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!
Ketty says
Thanks Rev Kev. Share it with the youth!CK