Old-Fashioned Potato Soup ~
A back-to-basics potato soup made with simple ingredients.
Slow Cooker Potato Soup Recipe
Cozy up with a hot bowl of soup on a cold day!
I Iike this recipe because it’s homey and comforting without much fuss. Sometimes, especially after a string of exceptionally busy days, I find myself craving simpler dishes such as this one, and it doesn’t get much easier than slow cooker soup. Put basic ingredients in the crock pot and forget about it for a few hours – easy peasy.
The ingredients I used are dairy-free for a vegan potato soup recipe (easily adaptable to dietary preference) but the spirit of the recipe harkens back to a time when potato soup was mainly just potatoes and milk.
This recipe includes the usual flavor enhancers such as a bit of butter, broth, and basic seasonings. I added some cheese at the end, almost as an afterthought, and I think it works.
Ingredients for Old-Fashioned Potato Soup
You wiill need the following:
- 8 cups potatoes, peeled and cut into 1-inch cubes
- 1/4 cup shallot, finely chopped
- 1/4 cup vegan butter, cubed
- 1/4 teaspoon ground black pepper
- 4 cups vegan chicken-style broth
- 1 cup water
- 1 cup dairy-free half-and-half
- 2 cups vegan cheddar cheese, shredded
Ingredient Notes
- Potatoes – Yukon Gold, red potatoes, and Russet potatoes all work well for this recipe. As for peeling, that’s simply a matter of personal preference and aesthetics.
- Chicken-Style Broth – Vegetable broth can also be used, although you may need to add a bit more seasoning.
- Half-and-Half – I used Silk brand half-and-half. A mild flavored plant milk such as oat milk can be used for a thinner soup. Heavy cream is not recommended because it’s…well, it’s just too heavy.
- Cheddar Cheese – I used Violife brand vegan cheese because it melts exceptionally well.
How to Make Old-Fashioned Potato Soup in the Slow Cooker
STEP ONE: In a 5-quart slow cooker, layer the potatoes, shallot, butter, and black pepper. Pour in the vegan chicken broth and water.
STEP TWO: Cover tightly and cook on Low for 4 hours, or until the potatoes are tender.
STEP THREE: Remove the cover and stir in the half-and-half and cheddar cheese. Adjust seasoning to taste and serve hot.
Creamy Soup Option: For a creamy potato soup, use an immersion blender to puree all or part of the soup right in the slow cooker. Alternatively, use a regular blender to puree the soup to a smooth consistency.
Optional Toppings and Add-Ins
The beauty of this recipe is in its simplicity. However, if you would like to dress up the soup a bit, try adding one or more of these just before serving:
- Chopped Scallions – Also known as green onions.
- Dairy-Free Sour Cream – Stir in a spoonful to your bowl of soup for an extra creamy texture and rich flavor.
- Vegan Bacon Bits - For a touch of smokiness.
Storage
- Homemade potato soup should be stored in the refrigerator in an airtight container.
More Soup Recipes You’ll Love!
- Fresh Dill Potato Soup
- Broccoli Cheddar Soup
- Broccoli Cheese Hash Brown Soup
- Vegan Potato Leek Soup
- Moroccan Lentil Soup
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Old-Fashioned Potato Soup
Ingredients
- 8 cups potatoes peeled and cut into 1-inch cubes
- 1/4 cup shallot finely chopped
- 1/4 cup vegan butter cubed
- 1/4 teaspoon ground black pepper
- 4 cups vegan chicken-style broth
- 1 cup water
- 1 cup dairy-free half-and-half
- 2 cups vegan cheddar cheese shredded
Instructions
- In a 5-quart slow cooker, layer the potatoes, shallot, butter, and black pepper. Pour in the vegan chicken broth and water.
- Cover tightly and cook on Low for 4 hours, or until the potatoes are tender.
- Remove the cover and stir in the half-and-half and cheddar cheese. Adjust seasoning to taste and serve hot.
Creamy Soup Option:
- For a creamy potato soup, use an immersion blender to puree all or part of the soup right in the slow cooker. Alternatively, use a regular blender to puree the soup to a smooth consistency.
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