Crockpot Creamy Potato Soup

By: Shane Novotny September 07, 2021
This recipe is nice and smooth as well as creamy, and is easy to make as well, you are sure to love it! It's always a big hit with our guest.
Prep: 30m Cook: 180m Total: 210m
0 from 0 votes
Meal Type: Soups and stews
Cousines: American
Cooking Technique: CrockPot
Tags: Soup
Complexity: Simple
Servings: 4


2 Cups water
4 Cubes chicken bouillon
2 Cups northern beans
rinsed and drained
3 Large russet potatoes
peeled and cut into ½ inch cubes
0 tsp celery seeds
1 Cup Monterey jack cheese
0 Cup fat free milk
warmed up
4 Sprigs Parsley
For the garnish

Nutrition per serving

Calories 440 22%
Fat 9.9g 14%
Sugars 6.1g 7%
Protein 21.3g 43%
Sodium 1753mg 88%
Fiber 11.2g 40%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 440 22%
Fat 9.9g 14%
Saturated Fat 6.5g 33%
Fiber 11.2g 40%
Sugars 6.1g 7%
Protein 21.3g 43%

% Daily Value*

Cholesterol 31mg 10%
Sodium 1753mg 88%
Calcium 334mg 42%
Potassium 1567mg 45%
Iron 4mg 29%
Vitamin D 0mcg 0%

* Percent Daily Values based on a 2,000 calorie diet.

Health score


Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Nutrients with negative impact


Step 1

Take the water, beans, potatoes, bouillon, and celery seeds and add to the crock pot. Then cover it and cook at a low (or high) until the potatoes have become tender. This will take about five hours on low or three hours on high.

Step 2
Use immersion blender to blend soup smooth.
Step 3
Dish out servings, top with cheese and parsley.

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