Easy crockpot potato soup is simple to make without heavy cream. This is a healthy crockpot meal and is inexpensive to make. A family favorite!
Delicious and healthy yet cheap crockpot meals like this potato soup are family favorites.
This potato soup not only cuts fat and calories of traditional potato soup, but it also comes in well under $3.00 per serving.
The best part about this recipe, besides the flavor, is that it takes very little time to prepare.
Which Potato To Use?
There are many varieties of potatoes and each has a different starch content and skin thickness. They also react to heat differently.
Starchy varieties do not keep their shape very well when they are cooked. These potatoes are best for frying and baking because their starch and high moisture content make them fluffy and absorbent. The starch content will also help to quickly thicken soups and stews. The starchy variety includes the Idaho or Russet.
Waxy potatoes do not absorb much moisture, which makes them superb for soups and stews and allows them to hold their shape well when you want skin-on chunks of potato. They include New Potatoes and Fingerling.
Feel free to use whatever potato variety you have on hand or want to try out. My favorite is the red potato because it’s easy to cook leaving the skin on and the skin is thin so it blends into the soup well when pureeing.
How To Make
- Place potatoes, onion, and broth in the slow cooker -> Here’s the Crockpot I use
- Cook low 8 hours or high 4-6 hours
- After cooking, mash with a potato masher or immersion blender
- To thicken, melt butter in a medium-sized sauté pan over medium heat
- Whisk flour into melted butter
- Slowly pour milk into the flour mixture, whisking constantly, a little at a time
- Whisk thickened soup mixture back into remaining soup in the slow cooker
- Stir in corn and soy sauce
- Add toppings if desired
1. Cook potatoes
We are cooking this potato soup in a crockpot, but you could also cook this recipe on the stovetop if you wanted. Start by roughly chopping red potatoes (or your favorite potato variety) and onions placing them into the bottom of your slow cooker.
Kitchen Tip: To save time and keep nutrients, leave the skin on potatoes. You’ll be pureeing the soup at the end do the skins get chopped up.
Delicious and healthy yet cheap crockpot meals like this potato soup are family favorites.
This potato soup not only cuts fat and calories of traditional potato soup, but it also comes in well under $3.00 per serving.
The best part about this recipe, besides the flavor, is that it takes very little time to prepare.
2. Blend potatoes
When the potatoes are cooked, reserve a cupful of cooked potatoes. This will give some texture to the soup. Using a potato masher or immersion blender, mash the potatoes. You could also carefully pour the hot soup into a blender and blend it, but be careful to avoid burning yourself.
How to thicken
3. Making the cream base
Melt butter in the same saucepan. Stir in flour. Whisk in the milk until smooth. Cook and stir over medium-high heat until the base is slightly thickened and bubbly. Continue cooking and stirring for another minute. Add a cupful of the soup into the flour-butter mixture to slowly start the process of thickening. Gradually whisk the thicked mixture back into the crockpot of soup.
Check out this article on How To Make A Roux if you’d like more instructions.
How To Thicken without a Roux?
If you want to skip this step, or would like to skip adding the butter to your soup, you can thicken slow cooker potato soup to your liking by using instant mashed potato flakes. Pour in about 1/2 cup and stir. Keep adding flakes until you get your desired consistency. The flavor won’t be quite the same, but delicious nonetheless!
4. Finishing the soup
Add back the reserved potato chunks and stir in the canned corn and soy sauce (or substitute salt). If a thinner soup is desired, stir in a little more milk.
Add your favorite toppings such as bacon, shredded cheese, and green onions.
Substitutions
- For a more decadent soup, use whole milk or heavy cream instead of 1% milk
- Blend in some cream cheese at the end of the cooking time for a creamier soup
- Try frozen diced potatoes instead of fresh potatoes
- Add frozen mixed veggies after pureeing the soup rather than canned corn
It’s like a loaded baked potato in a bowl! Super warm, rich, and creamy along with being really kid-friendly. This recipe makes plenty for additional meals or leftovers for lunch the next day.
FAQ
You can certainly freeze potato soup. The soup will stay fresh in your freezer for about 4-6 months. You might find it separates a bit before reheating, just give it a good stir and it will be like new.
Freeze in individual serving-sized microwave-safe containers.
For the best quality, use this soup within 3-4 days or freeze it for later.
More budget-friendly meals:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Easy Crockpot Potato Soup
Ingredients
- 3 pounds red potatoes, washed and quartered
- 1 medium onion, chopped
- 32 ounces chicken broth ✅
- 3 tablespoons salted butter
- 3 tablespoons gluten-free flour
- 2 cups milk
- 15 ounce can kernel corn, drained
- 3 tablespoons tamari
- optional: bacon bits, shredded cheese, and chives ✅
Instructions
- Cook the potatoes, onions, and broth. Place potatoes, onion, and broth in slow cooker.3 pounds red potatoes, washed and quartered, 1 medium onion, chopped, 32 ounces chicken broth
- Cook. Cook low 8 hours or high 4-6 hours.
- Blend the soup. After cooking, mash with a potato masher or immersion blender.
- ⭐️Make the roux. Melt the butter in a medium-sized sauté pan over medium heat. Whisk the flour into melted butter. Slowly pour milk into the flour mixture, whisking constantly, a little at a time.3 tablespoons salted butter, 3 tablespoons gluten-free flour, 2 cups milk
- Thicken the soup and add the corn. Whisk the flour mixture into the soup in the slow cooker. Stir in corn and tamari.15 ounce can kernel corn, drained, 3 tablespoons tamari
- Serve. Serve topped with bacon bits, shredded cheese, and onions.optional: bacon bits, shredded cheese, and chives
Notes
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Serena Ball MS, RD (@tspcurry) says
I’m ALL about the slow cooker. This will be in my pot soon. FB keeps reminding me through memories how tall my kids are growing too!
Create Kids Club says
Oh my gosh, some days it makes me so sad when FB reminds me my kids are no longer babies, Serena!
AutumnPTW says
Oh my gosh, I love soup! Especially this time of year. Mmmmm this recipe looks amazing!
Create Kids Club says
Thank you Autumn!
tara | treble in the kitchen says
This looks like a dish my husband would request over and over again!! He loves anything creamy and anything potatoes 🙂
Create Kids Club says
Mine too! It was really easy (and tasty!) so this is why I will keep making it 🙂
awhiskandtwowands says
This looks so easy and delicious! I love a good soup, especially this time of year. I really need to pull out the crock pot, before spring.
Create Kids Club says
You should! This one appliance is by far my favorite 🙂
Deborah @ Confessions of a mother runner says
Crock pot soups are the easiest and the best way to stay warm. You could easily make this with veggie broth as well.
Create Kids Club says
For sure! Super easy to make vegetarian 🙂
abbey sharp says
This looks really good! I would have to say my favourite budget friendly meals would be orvernight oats or a stew/ chilli recipe in the crock pot!!
Create Kids Club says
I have yet to try overnight oats. I don’t know why I haven’t jumped on that yet. I will have to give them a try 🙂
Liz @ I Heart Vegetables says
Yum!! I love any recipe I can make in my crockpot and potato soup is one of our favorite recipes!
Create Kids Club says
I am with you Liz!
Kerri McGrail says
Crockpots are the best ever! For me, mexican food tends to be super budget friendly! Beans, rice, corn, veggies & salsa are pretty darn cheap!!
Create Kids Club says
I couldn’t agree more Karri! I also turn to Mexican foods – price and flavor are both great!
Dixya @ Food, Pleasure, and Health says
im loving all this budget friendly ideas this month! love this comforting soup.
Create Kids Club says
Me too, Dixya! I sometimes forget just how much money I spend on food. I am excited for all these wonderful, inexpensive, meals to try!
chrissystein says
I so love soup in winter. Potato soup is a great stable soup. I love that this is easy and inexpensive. Plus, you can freeze it for later meals!
Create Kids Club says
The simplicity was my favorite! And freezing leftovers = lifesaver on busy nights!
Christina Bauer says
This is so darn easy! I love a good potato soup, and it doesn’t get better than this 🙂 Maybe I’d add chickpeas for some additional protein.
Create Kids Club says
Oh, I love the chickpea option! I am going to try that 🙂
Aliah says
Gotta love a yummy crockpot recipe! Potato soup is one of our favorites. I would love to add some chives and sour cream like you recommend.
Stephanie says
I just made this tonight and it was absolutely delicious! I did notice something odd as I was making it though. Milk is listed in the ingredient list, but the recipe does not say where to use it. Is milk supposed to be used at some point?
Create Kids Club says
Hi Stephanie! I am so happy to hear you enjoyed the recipe! And I am thrilled you caught that error – I have it fixed. I appreciate your taking the time to let me know! 🙂
Mary says
Such a simple soup that has so much flavor.