Slow Cooker Potato Soup
Description
No time to cook but want a satisfying meal? Try this yummy potato soup.
Ingredients
3 lb. Yukon gold potatoes, peeled, chopped into 3/4-1 inch pieces (7-8 c.)
1 small yellow onion, small diced
3 large garlic cloves, minced
2 t. kosher salt
1/2 – 1 t. freshly ground black pepper, or to taste
1 t. crushed thyme
1/2 t. ground rosemary (not large pieces)
6 c. chicken or vegetable stock or 6 c. water, plus 2 T. chicken or vegetable base
1/4 c. flour
1 c. heavy cream, half and half or milk
shredded cheese, crumbled bacon, chives, green onions, fresh parsley, optional toppings
Directions
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Add potatoes, onion, garlic, spices and stock in the the slow cooker; stir to combine. Cover; cook on High, about 3-4 hours for the potatoes to soften, or on Low for 8-10 hours.
When potatoes are just barely soft enough to slide off of a fork, scoop out about 1/2 c. of the broth; set aside. Mash cooked potatoes gently, just to break up the bigger pieces and slightly thicken the soup.
Whisk 1/4 c. flour into the reserved broth until smooth. Stir in 1 c. half and half (or heavy cream); whisk until smooth. Pour into the slow cooker; reduce heat to Low. Cook at least 1 hour, stirring once or twice. When soup has thickened and warm, it's ready.
Serve with toppings of choice.
5 servings.