I love potato soup. I used to order it every time I went out to eat, once upon a time.
I was sick recently and the only thing I wanted was potato soup. So I went to the store and bought my favorite brand.
I ate it … and I wasn’t impressed. Since living with Pete who can cook amazingly, my taste buds have gotten used to incredible food. So soup from a can, it just didn’t make my mouth happy.
So I decided to make my own soup. I googled and found a crockpot potato soup on cdkitchen.com. I modified it just a little bit (mostly removing the bacon. You can add it if you want, but the soup was perfect to me without it).
What You’ll Need:
- 5 cloves garlic
- 32oz. chicken broth
- 6 potatoes
- 1 onion
- 1/2 stick butter
- 2.5 teaspoons salt
- 1 teaspoon pepper
- 1/2 pint (1 cup) half & half
- 1 cup shredded cheddar cheese
- 3 tablespoons green onions (extra for garnish, optional)
- sour cream (optional)
What You’ll Do:
Peel and chop your potatoes.
Chop one onion.
Chop five cloves of garlic.
Combine the garlic, chicken broth, potatoes, onion, butter, salt, and pepper. Cook in the slow cooker for 7 hours on low and 1 hour on high.
After 8 hours of cooking, mash the potatoes.
Add the half & half, cheese, and green onions.
Serve with a dollop of sour cream and a pinch of green onions (both optional).
Honestly, this was the best soup I’ve ever made. Pete and I inhaled it. I’m a big bacon fan and I didn’t miss it in the soup (which is great because with half & half and cheese, this isn’t the healthiest soup). I will absolutely make this once a week all winter. I loved it that much.
It makes six really filling servings … and they were all gone very quickly.