Slow Cooker 3-Ingredient Onion and Potato Soup

Ouadie Rhabbouron

Step-by-Step Instructions

  1. Prepare the Vegetables: Peel and dice the potatoes into uniform cubes. Thinly slice the onions into half-moons.

  2. Layer the Pot: Place the onions at the bottom of the slow cooker and top with the diced potatoes.

  3. Add Liquid: Pour the broth over the vegetables until they are just submerged.

  4. Slow Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours. You want the potatoes to be very tender and the onions to be translucent and soft.

  5. Finish (Optional): For a smoother consistency, use an immersion blender to partially blend the soup directly in the pot, or mash a few potatoes against the side with a spoon.

  6. Serve: Garnish with a crack of black pepper or a few fresh herbs if desired.

Serving Suggestions

  • Bread Pairings: This soup is perfect for dipping with a warm loaf of 20-Minute Homemade Bread.

  • Side Dish Contrast: Pair with Southern 4-Ingredient Cucumber Sandwiches for a cool, crisp side that balances the warm soup.

  • Protein Addition: Serve alongside 5-Ingredient Oven Chicken Tenders for a more substantial meal.

  • Seasonal Dessert: Follow this cozy soup with a bright, fruity dessert like the Strawberry Jello Cool Whip Pie.

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