Slow Cooker Cream of Potato Soup

This creamy soup is delicious with warm slices of a dark bread like pumpernickel.

Serves: 10Hands-on: 25 minutesTotal: 3 hours 25 minutesDifficulty: Medium

Serves: 10


  • 3 Tbsp. butter
  • 1 medium onion, peeled and minced
  • 2 medium leeks, white and light green parts only, sliced
  • 2 stalks celery, diced
  • 1 bay leaf
  • 1 clove
  • 1⁄2 cup all-purpose flour
  • 8 cups whole milk
  • 2 lbs. potatoes, peeled and diced
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 1 large egg yolk
  • 1 cup heavy cream
  • 1⁄4 cup fresh parsley leaves


  • Heat butter in a large saucepan over medium-low heat. Sauté onion, leeks, celery, bay leaf, and clove until onion is soft, 5 to 7 minutes. Stir in flour until it is mixed in well. Add 1 cup milk and mix well. Transfer to a 4- to 6-quart slow cooker.
  • Add potatoes, salt, cayenne pepper, and remaining 7 1⁄2 cups milk to the slow cooker. Cover and cook on low for 3 hours.
  • Mix egg yolk, cream, and parsley in a small bowl. Stir mixture into soup.
  • Remove clove and bay leaf. Working in batches, purée the soup in a blender then return to the slow cooker to keep warm until serving.