Cheesy Potato Soup
Two slow-cooker cheesy potato soup versions clipped side by side (the source shows them separated by "OR").
⏱️ Prep: 20 min🍳 Cook: 360 min
Ingredients
| 5 pounds | 2.3 kg | russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes |
| 1 | medium/large yellow onion, diced | |
| 10 | cloves garlic, minced | |
| 64 ounces (8 cups) | chicken stock or broth | |
| 16 oz | 455 g | cream cheese, softened |
| 1 tablespoon | 15 ml | seasoned salt |
| — | optional garnishes: crumbled bacon, shredded cheese, green onions | |
| 6 | VERSION 2 — large peeled Yukon Gold potatoes, cut in 1/2-inch cubes | |
| 1 | medium onion, diced | |
| 3 | cloves garlic, minced | |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | pepper |
| 4 to 6 cups | 960 ml – 1.4 l | chicken broth |
| 1 cup | 240 ml | cold milk |
| 3 tablespoons | 45 ml | all-purpose flour |
| 1/2 cup | 120 ml | heavy cream or half and half |
| 1 pound | 455 g | Velveeta cheese, cut into chunks |
| — | bacon, fried and crumbled, optional | |
| — | green onions, optional |
Instructions
VERSION 1 (Baked Potato Soup, Slow Cooker Style) Course: Soup. Cuisine: American. Prep Time 20 minutes. Cook Time 6 hours. Total Time 6 hours 20 minutes. Servings 10.
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
- Stir well, top with your choice of garnishes & enjoy!
- Yields about 10-12 servings.
From https://www.mamalovesfood.com/baked-potato-soup-slow-cooker-style/
OR
VERSION 2 (Crock Pot Cheesy Potato Soup)
- Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 1/2 hours OR 6-8 hours on low, until potatoes are completely cooked and fork tender.
- At the end of the cooking time in step 1, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the 1/2 cup heavy cream, stir then cover and cook for another 30 minutes. Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.
Notes: This recipe calls for 4-6 cups of chicken broth. This really depends on if you like a very thick soup or a slightly thinner soup. Adjust this to fit your preference! I like mine closer to 6 cups.
From https://dearcrissy.com/crock-pot-cheesy-potato-soup-recipe/