This Slow Cooker Potato Soup is a lightened up version of a classic creamy potato soup! You’d never guess it is packed with veggies!
Mr. Maebell was a picky eater. Actually, picky eater is kind of an understatement. He ate meat and cheese and that is about it. I distinctly remember a very heated discussion when I tried to get him to eat a bell pepper. I knew then I was in for an uphill battle.
So, while others may have given up I decided to get creative. And by creative I mean I lied to him all. the. time. about what was in his food.
He bragged on my cheesy mashed potatoes — they were actually half cauliflower. He could eat my marinara sauce with a spoon but he had no idea I blended mushrooms, onions and peppers right into it. I snuck fruits and vegetables into anything I possibly could. If he noticed, he never said anything but it lead me to think I was quite clever.
Fortunately, over time he started to venture out and eat lots of things he never would have considered before. Now, there isn’t really anything he won’t eat!
While I was making this easy creamy potato soup — which is actually loaded with leeks, onions, garlic and carrots — I was thinking about those first few years we lived together and how I had to sneak all those things in our meals and realized I didn’t have to hide it from him that this soup was actually loaded with veggies … but for old time’s sake I decided to anyway. 🙂
Ingredients in Slow Cooker Potato Soup
The ingredients list for this homemade potato soup is short and simple:
- Olive oil
- White onion
- Russet potatoes
- Chicken broth
- Cream cheese
- Shredded cheddar cheese
- Salt and pepper
What Are the Best Potatoes for Potato Soup?
I prefer using russet potatoes in this simple potato soup recipe. Russet potatoes are high in starch, which results in an ultra thick and creamy potato soup.
How to Make Slow Cooker Potato Soup
This Crockpot creamy potato soup is a breeze to make! Here’s an overview of the process:
- Saute the leeks in a skillet until tender.
- Add the leeks, onions, carrots, garlic cloves, potatoes, and broth to the slow cooker.
- Cook on low for 8 hours.
- Stir in the cream cheese, then use an immersion blender to blend the soup to the desired consistency.
- Stir in the shredded cheddar and dig in!
What to Eat With Potato Soup
Not sure what to serve alongside this homemade potato soup? Here are some side dish suggestions:
- Keto Cheddar Garlic Biscuits
- Keto Rosemary Garlic Dinner Rolls
- Sweet Potato and White Cheddar Corn Muffins
- Gluten-Free Biscuits
- Cheesy Summer Squash Cornmeal Muffins
- Three Cheese Basil Biscuits
Can You Freeze Potato Soup?
Because this slow cooker potato soup contains shredded cheese and cream cheese, I don’t recommend freezing it. It’d likely develop a grainy texture once frozen and reheated.
Tips for Making Homemade Potato Soup
- For a creamy potato soup, be sure to peel the potatoes before cooking them. Otherwise you’ll wind up with pieces of skin in the soup (which I don’t mind, but some people do!).
- Thoroughly rinse the leek until running water before sautéing it. Leeks can have lots of sand hiding in them.
- Puree this soup all the way or leave it chunky. Up to you!
More Slow Cooker Soup Recipes:
- Keto White Chicken Chili
- Slow Cooker Cabbage Roll Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Three Bean Chili
- Slow Cooker White Bean Chicken Chili Verde
- 2 teaspoons olive oil
- 1 medium leek, thinly sliced
- 1 medium size carrot, sliced
- 1 small white onion, chopped
- 5 cloves of garlic
- 5 large russet potatoes, quartered
- 1 (32 ounce) carton of chicken broth
- 1 (8 ounce) block reduced fat cream cheese
- 1 cup shredded cheddar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Heat the olive oil in a large skillet and add the thinly sliced leeks. Cook for 2-3 minutes until they are tender.
- Scrape the leeks into the bottom of a large slow cooker. Add the onions, carrots and garlic cloves to the slow cooker.
- Top with quartered potatoes and the chicken broth.
- Cook on low for up to 8 hours.
- When ready to serve, turn off slow cooker and add the cream cheese in small cubes. Use an immersion blender to blend the soup to the desired consistency.
- Stir in cheddar cheese and salt and pepper.