This crockpot corn potato soup is easy to make and the perfect soup to enjoy this weekend! Gluten free, dairy free, and so tasty!
Yesterday I mentioned how soup crazy I am. It’s true. Once fall hits, if I have a pot of soup on the stove, a pumpkin on my porch, and a cozy scarf and boots, I’m all set. Oh, and also hot cider. With a cinnamon stick. And maybe a nice warm oatmeal cookie.
Okay, so there are a lot of things that make fall for me, but soup is a really big one. And if I can make it in the slow cooker, then that’s a nice bonus, because I can put the ingredients in, turn it on, and a few hours later, ta-da! Lunch or dinner is ready.
This corn potato soup is very easy to make and it cooks quickly because the ham is already cooked. The peeling of the potatoes is the hardest part. (Ugh, I think that’s my least favorite kitchen task. The last time I did it I wound up cutting myself. Not great).
If you want to make this corn potato soup vegan, leave the ham out (of course), and you may want to add a bit more salt. I’ve made it without ham and it turns out really well – it’s still a very comforting and tasty soup.
Crockpot Corn Potato Soup.
Simple, hearty, healthy - crockpot corn potato soup. Perfect for fall!
Ingredients
- 1 onion chopped
- 1 Tablespoon olive oil
- 5 large potatoes I prefer Yukon Golds, but you can use any type, peeled and diced
- 12 ounces frozen corn kernels.
- 1 cup shredded carrots
- 32 ounces chicken broth or vegetable broth
- 1 cup chopped ham
- 1 teaspoon salt
- 1/3 teaspoon pepper
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- fresh cilantro or parsley for serving.
Instructions
-
Place the olive oil and the chopped onions in the crockpot. Turn the crockpot to low heat.
-
While the onions warm in the olive oil, peel and dice the potatoes.
-
Add the potatoes, corn, carrots, broth, ham, and spices to the crockpot.
-
Cover and cook on low for four hours or until potatoes are tender. If the liquid gets too low, add some water.
-
Add more salt or pepper according to your taste,
-
Garnish with fresh cilantro or parsley if desired.
Enjoy!
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.Â
Delicious recipe!
How much corn has to be added, please. I can’t see it in the ingredient list.
I used a 12 ounce bag of frozen corn kernels. Sorry about that, it was not listed in the recipe! My mistake.
Soup is just too perfect for the fall! I cannot remember the last time I made a vege soup from scratch before, you definitely have inspired me to do so soon. Thanks Kelly!
We love soup over here!
It’s supposed to be Summer here in Australia (well, in 1 month) but let’s just say this recipe would be considered weather appropriate right now. Love the serving dish!
Yum! I love that this is made in the crock pot, and a bowl of potato soup sounds like the perfect way to warm up on a chilly day. Now if only it wasn’t going to be in the 90’s here tomorrow….
The flavors in this sound incredible! I love a good slow cooker recipe. Let that baby do all the work for me : )
I love using my slow cooker, Kelly! Especially for soups, it’s just so perfect for the fall. And this corn and potato soup sounds incredible! Pinning to try out!
I’ve been going totally crazy with my slow-cooker lately. This gorgeous soup looks like a perfect one to add into the rotation! Love how homey and cozy it looks. :)
I’m all about the crock pot these days. I would love to come home to this soup!
Thanks, Marjory! I love the crockpot in the fall!