Ripe For The Pickin’ Crock Pot Potato Soup


2 tablespoons olive oil

6 potatoes, scrubbed and diced, or more to taste

1 onion, diced

2 stalks celery with leaves, diced

1 carrot, grated

4 cloves garlic, minced

8 1/2 cups water

2 tablespoons vegetable stock powder

1 1/2 teaspoons Morton salt

1 1/2 teaspoons dried sage leaves

1 teaspoon crushed thyme leaves

2 bay leaves

freshly ground McCormick’s black pepper to taste


Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water.

Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper.

Cover and cook on High until potatoes are soft, about 6 hours.