Slow-cooker Two-Potato Soup

Prep Time: 20 min. – Cook Time: 8 to 12 hrs. – Serves: 4


1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)

1medium russet or baking potato, cut into 1/2-inch cubes (1 cup)

¼ cup chopped onion (1/2 medium)

1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained

2 ½ cups water

¾ teaspoon salt

2 vegetarian vegetable bouillon cubes

2 cups frozen peas and carrots (from 1-lb bag), thawed*


  1. In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  2. Cover; cook on Low setting 8 to 12 hours.
  3. About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.


Recipe By: Betty Crocker


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