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Potato Soup

I love to make a crockpot meal on a cold winter day, and there is something extra satisfying about a warm and creamy Potato Soup from a crockpot! I have adapted my recipe for Potato Soup from the Southern Living Slow-Cooker Cookbook. This soup is comfort food at its best!









Potato Soup
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives

Toppings
6 bacon slices, cooked and crumbled
1 (8 ounce) container sour cream, optional
Shredded cheddar cheese

Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and mixture is slightly thickened; stir in half-and-half, cheese, and chives. Makes 12 cups. Serve in bowls, sprinkled with toppings as desired.



You'll need to start by peeling the potatoes and chopping the onion.

I weighed the potatoes after they were chopped so I would be sure that I had 3 3/4 pounds.

Combine the potatoes, onion, garlic, chicken broth, butter, salt, and pepper in the crockpot. Cover and cook until the potatoes are tender, then slightly mash some of the potatoes to thicken the soup; add the half-and-half, cheese, and chives.

I love to make a crockpot meal on a cold winter day, and there is something extra satisfying about a warm and creamy Potato Soup from a crockpot! I have adapted my recipe for Potato Soup from the Southern Living Slow-Cooker Cookbook. This soup is comfort food at its best!









Potato Soup
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives

Toppings
6 bacon slices, cooked and crumbled
1 (8 ounce) container sour cream, optional
Shredded cheddar cheese

Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and mixture is slightly thickened; stir in half-and-half, cheese, and chives. Makes 12 cups. Serve in bowls, sprinkled with toppings as desired.



You'll need to start by peeling the potatoes and chopping the onion.

I weighed the potatoes after they were chopped so I would be sure that I had 3 3/4 pounds.

Combine the potatoes, onion, garlic, chicken broth, butter, salt, and pepper in the crockpot. Cover and cook until the potatoes are tender, then slightly mash some of the potatoes to thicken the soup; add the half-and-half, cheese, and chives.

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