Slow Cooker Meatball and Potato Soup

I love this herby brothy veggie filled Slow Cooker Meatball and Potato Soup Recipe. It’s rich and filling, without being heavy and thick, and it’s nice and healthy, and loaded with flavor. Perfect for Meatless Monday or any day.

Check out all of my soup recipes and my crock pot recipes!

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Slow Cooker Potato Soup

I like the slow cooker for soups like this, even though you don’t leave this one unattended for hours, it’s great in the crock-pot because you don’t have to stand over a hot stove for a long time. And, there’s no worry about the soup burning.

Notes about this recipe

Any small baby potatoes will work for this recipes.

I used a mixture of different potatoes, like reds, Yukon Golds, and purple potatoes. Fingerlings will also work.

You want the potatoes to be small, about 2 inches in size. If you can’t find baby potatoes, you could cut larger potatoes into smaller pieces, but they will mush a bit in the soup; the baby potatoes hold their shape nicely because of their peels.

This soup can also be made on the stove top. Just follow the directions, and cut the cooking time down for each step. Check the doneness of the veggies, and the potatoes as they cook.

Love meatballs? Be sure to check out my Meatball Casserole for great easy to make comfort food!

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Slow Cooker Meatball and Potato Soup Recipe

Slow Cooker Meatball and Potato Soup

Debi

It’s rich and filling, without being heavy and thick, and it’s nice and healthy, and loaded with flavor. Perfect for Meatless Monday or any day.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 366 kcal

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• 3 leeks sliced
• 3 medium carrots chopped
• 4 cups vegetable broth
• 3 green onions, chopped
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 thyme sprigs
• 12 ounces baby potatoes
• about 20 frozen pre-cooked meatballs defrosted

Instructions

 

• Heat oil in skillet, add sliced leeks, and cook until leeks are wilted and starting to brown, about 10 minutes. Add carrot to the pan, and sauté 5 minutes. Stir in 1 cup broth, scraping pan to loosen any browned bits. Add leek mixture and remaining 3 cups broth, chopped green onions, dried herbs, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours.
• Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
• Add meatballs to slow cooker and heat until warm. Serve, garnished with additional fresh thyme and a drizzle of olive oil, if desired.

Nutrition

Calories: 366kcalCarbohydrates: 41gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1964mgPotassium: 845mgFiber: 8gSugar: 8gVitamin A: 9419IUVitamin C: 31mgCalcium: 125mgIron: 4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword crock pot, meatball, slow cooker, soup

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