Slow Cooker Potato Soup

Ingredients

• 2 lbPotatoes$3.20
• 1/2Onion$0.45
• 2 clovesGarlic$0.27
• 3 cupsVegetable broth$1.50
• 1/2 cupHeavy cream$1.40
• 1.5 tbspButter$0.20
• 3/4 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$7.05

Most of the cost is potatoes ($3.20) and vegetable broth ($1.50). With oil, spices and staples already at home, the shop drops to about $5.55. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel and cut the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic cloves.
2. Place the cubed potatoes, chopped onion, minced garlic, salt, and black pepper into the slow cooker bowl, then pour in the vegetable broth and stir once to combine.
3. Cover with the lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the potatoes are completely tender and crush easily when pressed against the bowl.
4. Using a potato masher or the back of a large wooden spoon, mash about half to two-thirds of the cooked potatoes directly in the slow cooker until the soup thickens while leaving hearty potato chunks.
5. Add the butter and room-temperature heavy cream to the slow cooker, stirring gently until the butter is fully melted and integrated.
6. Cover and let stand on LOW for 10 to 15 minutes until heated through; do not allow the soup to boil after adding the dairy.
7. Taste and season with extra salt and black pepper if desired, then ladle hot into bowls and top with shredded cheddar, sliced chives, or sour cream if you like.