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
Ingredients
or3 pounds waxy potatoes cut into 1-2 inch cubes
or1 medium onion, chopped
or2 cloves of garlic, raw (6 g), choppped
or1.5 tsps of salt, table (9 g)
or1 tsp of thyme, fresh (1 g) chopped
or1/2 tsp, ground of spices, pepper, black (1 g)
or4 cups chicken or vegetable broth
Preparation
1.
Step 1
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.)
2.
Step 2
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.
Tips
Tip: Try one of these topping combos:
--Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.
--Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.
--Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.
Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.
Equipment: 6-qt. slow cooker
