What's For Dinner Tonight? - Crockpot Potato Soup

When the cold weather arrives in New England, I start searching for soup and stew recipes that can comfort the soul when there is a chill in the air. From Donna Elick at theslowroasteditalian.com, this crockpot potato soup is thick and creamy, and is filled with loaded baked potato flavor. It can be prepped and in the crockpot in a short amount of time, and then just turn it on and let it simmer while you work. Just finish the last couple of steps before dinner and serve with optional toppings like chives, bacon, cheese and/or sour cream. 

Crock Pot Potato Soup

2 pounds Yukon gold potatoes, peeled and diced
1 medium onion, diced
6 cloves of garlic, minced
10 slices cooked bacon, diced
1 tablespoon dried parsley
3 cups chicken broth
1/2 teaspoon salt (optional)
3/4teaspoon black pepper
4 tablespoons unsalted butter
1/3 cup all-purpose flour
12 ounces evaporated milk, or half and half, or heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream

  1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
  2. Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
  3. Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
  4. Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
  5. Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning and add more salt and pepper to taste.
  6. Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
  7. Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.
Notes:
If the soup is too thick, add more chicken broth.
The soup can be refrigerated up to 3 days.




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