Breaking Bread: Slow Cooker Potato Soup


We are now into our third week of Lent.

With so many relatives and friends that are vegetarians in my family, I am always on the lookout for ways to make my meat recipes into meatless.

The original recipe for this soup called for bacon and chicken stock.

With a few modifications it is now meatless.

I removed the bacon and replaced the chicken stock with vegetable broth.

If you have homemade broth that would be wonderful. but the low sodium vegetable broth you find in your local supermarket will work just fine.

You could add the fake bacon sprinkles if you like.

I think it tastes great without it.

Slow Cooker Potato Soup

6 large baking potatoes peeled cut into 1/2 inch cubes

1 large sweet onion

1 quart of vegetable broth homemade or canned

3 garlic cloves minced

1/4 cup butter

1 tablespoon salt

1/2 tablespoon pepper

1 cup half and half

1 cup shredded cheddar cheese

3 tablespoons chopped chives

1 cup sour cream

extra cheese and chives for garnishing


Combine potatoes, onions, broth, garlic, butter, salt and pepper in a slow cooker. Cook on high for 4 hours or low for 8 hours. Mash mixture until potatoes are coarsely chopped and soup becomes slightly thickened. Stir in cream, cheese and chives. cook another 30 minutes or until heated through.

Top with sour cream, extra cheese and chives.


Peace be with you,


Copyright 2012 Veronica Gantley


About Author

We welcome guest contributors who graciously volunteer their writing for our readers. Please support our guest writers by visiting their sites, purchasing their work, and leaving comments to thank them for sharing their gifts here on To inquire about serving as a guest contributor, contact

1 Comment

Leave A Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.