Slow-Cooked Spring Onion and Herb Potato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, vegetable-forward soup with tender potatoes and fresh herbs, perfect for warming spring evenings. This american-inspired slow cooker ready in about 385 minutes pairs russet potatoes, leeks, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 25 min Cook: 360 min Serves 6 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 1.5 lbs russet potatoes into 1/2-inch cubes, then rinse under cold water to remove excess starch.
  2. Step 2: Heat 2 tbsp olive oil in a slow cooker on low, add 1 cup diced carrots and 1 cup thinly sliced leeks, cooking for 10 minutes until softened.
  3. Step 3: Add 4 cups chicken broth, 1.5 lbs diced potatoes, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
  4. Step 4: Cover and cook on low for 6 hours, or until potatoes are fork-tender.
  5. Step 5: Stir in 2 tbsp chopped fresh thyme and 1 tbsp chopped fresh dill, cooking uncovered for 15 minutes to infuse flavors.

Frequently asked questions

How long does Slow-Cooked Spring Onion and Herb Potato Soup take to make?

Total time is about 385 minutes (25 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Spring Onion and Herb Potato Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Slow-Cooked Spring Onion and Herb Potato Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Spring Onion and Herb Potato Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Spring Onion and Herb Potato Soup?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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