When the weather starts to cool down I love to pull out the slow-cooker and start making some delicious soups and chili recipes. I also love almost anything with potatoes, so decided I needed to try some potato soup recipes.
This recipe is mostly based on one of my favorite cookbooks, 100 Days of Real Food, with just a few slight changes to make it to our tastes. We also realized that in the book she says it’s good to freeze, but both times we have tried it was not good when we tried to reheat. So this is one to make with a larger group or know that you will eat any leftovers within a day or two.
Since this is a slow-cooker recipe, it’s great for those busy weekday dinners. Just get everything started in the morning and you will have a delicious dinner when you get home.
Start by chopping up the potatoes and onions. I usually cut the potatoes into pieces that are about 1 inch, and chop the onion very small (you don’t want to bite into a huge chunk of onion when eating the soup).
Add the rest of the ingredients except the cheddar cheese into the soup. Put on the lid and cook on low for 6-8 hours or high for 4 hours.
After it’s done cooking, use a potato masher to lightly mash up the potatoes. You don’t want to go overboard and make mashed potatoes in there, but you want to crush the potatoes a little bit to release some of the starch into the soup.
Add the cheddar cheese in and stir until it has melted into the soup and is fully combined. Serve the soup warm and garnish with some freshly chopped green onions if desired.
- 4 potatoes
- 1/2 cup onion diced
- 4 cups chicken broth
- 2 cloves garlic minced
- 2 tbsp butter
- 1/2 cup heavy cream
- Toppings such as cheddar cheese, sour cream, bacon, sliced green onions
Cut the potatoes into 1-inch cubes and place in a slow-cooker
Add the onion, broth, and garlic
Cook on high for 4 hours or low for 7 hours
Add the butter and puree the soup with an immersion or hand blender
Stir in the cream
Serve the soup warm with desired toppings