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From the 100 Days of Real Food cookbook. Thick and creamy--the best potato soup I've ever had. Freezes well for great leftovers.

Servings: 6

Servings: 6
Ingredients
  • 3 to 4 large potatoes or 9 small potatoes (about 2¼ pounds russet or other similar potatoes), unskinned, scrubbed and cut into 1-inch pieces
  • ½ cup diced onion
  • 4 cups homemade chicken stock or good-quality store-bought broth
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ½ cup heavy cream
  • Recommended toppings: Shredded cheddar cheese, sour cream, bacon pieces, and sliced green onions
Steps
  1. Add the potatoes, onion, stock, garlic, and salt to the slow cooker. Cook on high for 4 hours or low for 7 to 8 hours.
  2. Add the butter and puree the soup using a handheld immersion blender or countertop blender. (If you prefer a chunkier soup, reserve a few ladles of the large potato pieces before pureeing.) Stir in the cream.
  3. Ladle the soup into bowls, garnish with the toppings of your choice, and serve immediately.
Notes
  • This can be pressure cooked for 24 minutes.
 

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