Slow-Cooker Potato Soup Fall Dinner Recipe
Sometimes, the best fall dinner doesn’t require hours of your time. Enter the slow-cooker potato soup. It’s like magic—set it and forget it. This creamy, savory soup does all the work while you do whatever you please. Toss some potatoes, broth, and seasoning into your slow cooker, and voilà. You’ll have a bowl of warmth and comfort ready for you when the chill of autumn hits. The slow cooker does its job, so you can spend your time binge-watching Netflix—or maybe even pretending to be productive. No judgment here.
Slow-Cooker Potato Soup Fall Dinner Recipe
A hands-off, cozy, creamy slow-cooker potato soup perfect for a laid-back fall dinner with zero hassle.
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Toss the potatoes, onion, and garlic into your slow cooker.
- Pour in the vegetable broth and add thyme, parsley, salt, and pepper.
- Cover and cook on low for 6-7 hours, or high for 3-4 hours.
- After cooking, add butter and cream. Stir until everything is creamy and combined.
- Mash potatoes for a smoother texture or leave chunks for a bit of bite.
- Ladle into bowls and serve hot, with optional toppings like bacon or cheese.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Vitamin A: 8%
- Vitamin C: 10%
- Calcium: 6%
- Iron: 7%
- Potassium: 12%
Additional Notes/Tips
- Add some crispy bacon bits on top for extra flavor and crunch.
- If you want extra creaminess, swap the butter for more cream.
- For a dairy-free version, replace cream with coconut milk and butter with olive oil.
- Leftovers will last up to 3 days in the fridge. Reheat and enjoy all over again!
