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Slow Cooker Potato Soup

This thick and hearty soup hides mild cauliflower. Let kids dress up their bowls with an array of garnishes like Cheddar cheese or crackers.

Serves 8
Ready in 500 mins
Prep time 10 mins
Cooking time 490 mins
138 calories per serving


> 1 1/2 lbs  golden potatoes
> 2 parsnips
> 1 medium onion
> 3 large stalks celery
> 2 tbsp olive oil
> 1 tbsp minced garlic
> 4 cups vegetable broth or chicken broth
> 1 cup water
> 3 cups  cauliflower florets
> 1 tbsp chopped chives


Peel and chop the potatoes and parsnips and place in a slow cooker bowl. Chop the onion and celery.
In a 12-inch skillet, heat the oil on medium. Add the onion and celery. Season with salt. Cook 6–8 min., until golden, stirring often. Add the garlic and cook 1 min. Transfer contents of skillet to slow cooker bowl and add the broth, water, and cauliflower.
Cover and cook 6–8 hours on low, until vegetables are very tender. With immersion blender, purée soup until mostly smooth. Season with salt and pepper to taste. Garnish with the chives.


Add crumbled bacon for salty crunch.

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