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Slow-Cooker Potato Soup Fall Dinner Recipe

Emily Carter
A hands-off, cozy, creamy slow-cooker potato soup perfect for a laid-back fall dinner with zero hassle.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 290 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 8%
  • Vitamin C: 10%
  • Calcium: 6%
  • Iron: 7%
  • Potassium: 12%

Additional Notes/Tips

  1. Add some crispy bacon bits on top for extra flavor and crunch.
  2. If you want extra creaminess, swap the butter for more cream.
  3. For a dairy-free version, replace cream with coconut milk and butter with olive oil.
  4. Leftovers will last up to 3 days in the fridge. Reheat and enjoy all over again!