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.
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!