slow cooker potato soup four ways
Recipes
Fish & Seafood
Slow Cooker Potato Soup Four Ways
Be sure to use waxy potatoes, such as red or Yukon Gold, in this crockpot potato soup recipe. The result will be creamier than if you use starchy varieties like russets. Load your bowl up like a classic baked potato or see Tip (below) for more ways to mix it up.
Ingredients
- 3 pounds waxy potatoes, cut into 1- to 2-inch chunks
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 ½ teaspoons salt
- 1 teaspoon chopped fresh thyme
- ½ teaspoon ground pepper
- 4 cups no-chicken broth or vegetable broth
- 1 1/2-2 cups light cream
- 1 slice crumbled cooked bacon, shredded cheddar cheese, sliced scallions and/or sour cream
Directions
- Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)
- Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.
