Slow Cooker Potato Soup with Heavy Cream

I love this simple, basic recipe for slow cooker potato soup. Sometimes I add bacon or Cheddar cheese for a little variation. You can do a lot with it.

• Preparation Time: 20 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 20 mins
• Calories: 333 Calories

Ingredients

• 2 teaspoons salt
• 1 cup cold water
• 1 pint heavy whipping cream
• 1 ½ tablespoons cornstarch
• ½ cup chopped celery
• 1 teaspoon ground black pepper
• 2 cups chopped onion
• 4 cubes chicken bouillon
• 5 cups water
• 1 pinch garlic powder
• ¼ cup salted butter
• 5 cups cubed potatoes
• 1 (12 ounce) can evaporated milk
• 1 tablespoon chopped fresh chives, or to taste

Recipe Instructions

Step 1

Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.

Step 2

Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.