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Potato Soup

December 23, 2016

I had back to back weeks of potatoes in our farm box and a plethora of veggies to use up.  It is winter so an easy solution is soup!  Crockpoting is the best way to free up some time and make your house smell great.  I melded a few recipes to come up with this one and I wouldn’t change it.  It was perfect.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 4-8 hours
Total Time: 8 hours
Yield: 6-8 servings
Taste: Great


2 lbs (about 6 small) gold potatoes, pealed (if desired) and cubed – you could use Russet, but gold have a smoother butterier taste
3 large carrots, cleaned and sliced
3 stalks celery, cleaned and sliced
1/2 onion, pealed and diced
5 cups chicken broth
2 tsp cajun spice
1 tsp salt
pepper to taste
2 tbs butter
1/4 cup flour
1 cup milk
1/2 cup Greek yogurt

Optional Toppings:
Bacon or cubed ham
Choice of cheese
Sour cream
Fresh parsley
Hot sauce:)


1) Add potatoes, carrots, celery, onion, and broth to the bowl of a large crock pot.  Add Cajun seasoning, salt and pepper, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes and carrots are completely tender and cooked through.

2) Once the soup has slow cooked and is about ready to serve, make a roux. Cook the butter in a small saucepan on the stove over medium heat until it has melted.

3) Whisk in the flour to saucepan until it is completely combined, and then cook for 1 minute, stirring occasionally.

4) Gradually add in milk to saucepan while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally. It should get really thick.

5) Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.

6) Add in yogurt and stir until combined.

7) If you want the soup to be thicker you can use a potato masher to mash half of the potatoes while the soup is still in the crock pot. If you want the soup to be thinner you can add an extra cup or two of broth.  Stir to combine and add more salt, pepper, cajun seasoning to taste.

8) Top with cheese and any other optional garnishes.

Refrigerate for up to 3 days.  Not best to be frozen.

Source: Heidi’s kitchen (meld of Gimme Some Oven and Pioneer Woman)


From → Main Dish, Side Dish

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