What is it about a vegetable that grows in the dirt and is one of Americas favorite things to eat? There is just something about potatoes that makes virtually every meal good and is so good in soup and stews. I think most of my soups have potatoes in them and Slow Cooker Cheesy Potato Soup is no exception.
The original recipe is from Betty Crocker and my version of this soup I use real potatoes and not frozen ones. I have used a potato smasher on the potatoes a few times after it is finished cooking to make it not so chunky (just smash them right in the slow cooker before serviing), but either way, its still hardy and yummy. I have used white and red potatoes, but I think the white potatoes might have a bit more starch in them which will help thicken this soup up naturally and they cook faster it seems. I always leave the skin on for the extra vitamins and fiber.
Oh and the toppings will just put this soup over the top. Especially the bacon. This is truly a man’s soup!!
- 6 large baking potatoes, peeled, cut in ½-inch cubes
- 1 large onion, chopped
- 1 quart chicken broth
- 3 cloves garlic, minced (or pressed)
- ¼ cup butter
- 2½ teaspoons salt
- 1 teaspoon pepper
- 1 cup cream or half-and-half cream
- 1 cup shredded sharp Cheddar cheese
- 3 tablespoons chopped fresh chives
- 1 cup sour cream (optional)
- 8 slices bacon, fried & crumbled
- cheese, for sprinkling
- Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
- Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.
- Top with sour cream (if used), sprinkle with bacon and more cheese.
Adapted from Better Crocker
* * * *