Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta, this soup is one hundred times better when it’s made in the slow cooker.

Prep Time     : 30 mins
Cooking Time : 5 hours to 6 hours

Servings       : 10 to 12


·         4 pounds russet potatoes (about 8 medium), peeled and diced
·         4 ounces pancetta, cubed
·         1 small onion, diced
·         4 cloves garlic, chopped
·         1 quart low-sodium chicken or vegetable broth
·         1 teaspoon kosher salt, plus more as needed
·         1/2 teaspoon dried thyme
·         1/4 teaspoon freshly ground black pepper, plus more as needed
·         1 (12-ounce) can evaporated milk
·         1/4 cup all-purpose flour

Serving options

·         Thinly sliced scallions
·         Cooked bacon or pancetta pieces
·         Shredded sharp cheddar cheese
·         Cheddar cheese crackers, crumbled


·         6-quart or larger slow cooker
·         Measuring cups and spoons
·         Vegetable peeler
·         Chef's knife and cutting board
·         Ladle
·         Small bowl
·         Whisk


1.    Preheat the slow cooker on LOW. Before you begin peeling and chopping the vegetables, preheat a 6-quart or larger slow cooker on the LOW setting. This will help jump-start the cooking process.
2.    Pile the vegetables into the slow cooker. Place the potatoes, pancetta, onion, and garlic in the slow cooker.
3.   Add the broth and evaporated milk. Pour in the broth and evaporated milk. Give the mixture a stir to combine.
4.  Season and cook for 5 to 6 hours on HIGH, or 8 to 9 on LOW. Add the salt, thyme, and pepper and stir to combine. Cover and cook until the potatoes and onions are tender, 5 to 6 hours on the HIGH setting or 8 to 9 hours on the LOW setting.
5.  Thirty minutes before serving, thicken the soup. Before thickening the soup, taste and add more salt and pepper as needed. Ladle off 1 cup of the cooking liquid into a small bowl, doing your best to leave behind any vegetable chunks. Quickly whisk the flour into the reserved cooking liquid until smooth — it should thicken almost immediately. Pour the thickened broth back into the slow cooker and stir to combine. Cover and cook until the soup thickens, about 30 minutes more.
6.  Serving and holding the soup. Serve the soup with the topping options. If not serving immediately, turn your slow cooker to the warm setting for up to 1 1/2 hours. As the soup cools, some separation might occur, but it’s nothing a stir won't remedy.


·        Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Recipe from

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