Smarter cooking for busy people

Crock Pot (Slow Cooker) Potato Chowder

potato soup flexitarian blog


My favourite comfort food!

My slow cooker potato soup has a smooth, creamy texture and is vegetarian-friendly.  It only takes 15 minutes to prepare, then simmers away in a slow cooker until you’re ready to serve it.

For non-vegetarians

Turn it into a prawn (shrimp) chowder simply by adding shelled and deveined fresh prawns 30 mins before it finishes cooking.  

Add your seasonings and garnishes of choice.   I add freshly ground pepper and if I have any cream to hand, top it with a dessertspoon full.

But you don’t have to; it’s comforting enough without the cream.

Crock pot (slow cooker) potato soup

Prep: 15 min |  Cook: 2-5 hours  | Serves: 2-3


  • large potatoes, peeled and cubed
  • 1 cup chopped onion
  • 1.5 cups of water
  • salt and pepper
  • milk or pouring cream, to finish


  • 150 g shelled and deveined prawns


Your choice of:

  • Shredded tasty cheese
  • Crumbled blue cheese
  • Shallot rings
  • Cream cheese
  • Crumbled bacon
  • Snipped chives, coriander or other herbs


Basic chowder

  1. Place potatoes, onion and water in slow cooker
  2. Cover and cook on high for 2-3  hours, or low for 4-5 hours, or until potatoes are soft
  3. Blend with stick blender until smooth (or to your preferred texture)
  4. Add sufficient milk and/or cream to achieve your preferred consistency
  5. Season with salt and pepper to taste
  6. Add your choice of garnish and serve piping hot with your favourite bread.

If using prawns

  1. Add  prawns at end of step 4 and heat on low for another 30 mins, then follow steps 5 and 6.


Recipe by:  Susan Wareham | Photograph by Jason Kuo | CCBYNCSA2.0


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