Tuesday, December 2, 2014

Tasty Tuesday: Slow-Cooker Potato Soup

This potato soup is actually a combination of several recipes. It's easy & one that my family has requested be on the menu again!


The Ingredients:

  • 5-lb bag of russet potatoes, peeled & diced
  • 2-3 tbsp butter or margarine
  • 1 large onion, chopped
  • 3 sticks celery, chopped
  • 2 (14-oz) cans chicken broth
  • 1 tsp salt
  • 1 tsp dried dill weed
  • 1 tsp white pepper 
  • 1 cup flour
  • 4 cups heavy cream or half-&-half
  • 1 cup cheddar cheese, shredded
  • 1 can evaporated milk (optional)
Topping options:
  • 6 slices bacon, cooked & crumbled
  • Cheddar cheese, shredded
  • Sour cream
  • Green onions or scallions, sliced
  • Pickled jalapenos, sliced (these are my favorites!... you can find them at publix) 
  • salt & pepper

The Directions:

In a skillet over medium-high heat, melt butter & add chopped onions & celery. Stir until they are slightly browned & softened. Pour the mixture into the slow cooker.

Add diced potatoes to slow cooker. Pour in chicken broth, salt, dill weed, & white pepper. Cover & cook on low for 6-7 hours or high for 3-4 hours. Check potatoes with a potato masher... cook until they're soft enough to be easily mashed. Mash potatoes until they reach the desired consistency (some people prefer chunkier potato soup, or use an immersion blender if you prefer completely smooth soup).

30 minutes before you plan to eat, whisk flour into heavy cream or half-&-half in a medium bowl until completely dissolved. Pour into soup, cover & cook on low for 30 more minutes. If too thick, add evaporated milk until you reach desired consistency. Before serving, add 1 cup of shredded cheddar cheese & stir until melted.

Serve with toppings. YUM!

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