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This dreamy slow cooker potato soup recipe is a hands-off dinner recipe perfect for weeknights! No blender is required here (we have a trick that thickens up the soup easily), and no flour is needed either (making this potato soup gluten-free)! It’s a family favorite in our house, where everyone has fun choosing their own toppings.
save this recipe!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 ingredients 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. Fewer dishes = a big win in my book!
- It’s gluten-free because we’re not using flour as the thickener, as many potato soup recipes do.
Reader rating
“We had this for dinner tonight, and it was delicious! It wasn’t nearly as heavy as potato soup normally is, and the flavor was great.” —Kellie
Potato Soup Ingredients
There are just a handful of ingredients in this crockpot potato soup recipe. Jump to the recipe card for the quantities.
- 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.
- 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 its 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! This is just an overview. Jump to the recipe card for the full instructions.
- 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.
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!
Slow Cooker Potato Soup (No Flour!)
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!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thanks Rev Kev. Share it with the youth!CK
We tried your taco soup last winter and loved it, so we thought we should try this too. It is wonderful. These two will be winter go to dinner soups.
What size crockpot did you make this for? I ask because there’s just two of us and I use a 2 quart crockpot. I can do the math if I knew what I was starting from is this recipe for a 6 quart or an 8 quart crockpot. I’m really grateful you have this recipe because I didn’t want to use a roux.
I use a 7-quart Crockpot! 🙂
This was easy to make and it was really good. I used oat milk instead of evaporated milk to make it dairy free. My 11 yr old daughter loved it and ate 2 bowels. I will be making this all winter. Thanks.
Thrilled you loved it Danielle, thanks for the review!
We had this for dinner tonight, and it was delicious! It wasn’t nearly as heavy as potato soup normally is, and the flavor was great.
I’m so happy to hear you loved it, Kellie! Enjoy! 🙂
Sarah….hi
Have you tried not peeling the potatoes? And if you haven’t do you think it would work. Love love your cookbook!
Hi Marg! You can absolutely peel the potatoes! It’s great with or without the peels 🙂
Let me start by saying I LOVE your recipes. I did everything as you’ve outlined and then once I tasted it after it started thickening…I didn’t know what I did wrong. It was so sickly sweet but also bland? It really threw me off. All your other recipes are very balanced and incredible!! I had to add so many herbs, more soup base, then even more herbs and black pepper, worchischire sauce…it was still not enough to bring it back. Next time I make this I’ll just use regular milk instead of sweetened condensed.
Hi Rae! This recipe calls for evaporated milk NOT sweetened condensed milk. That was your problem!