Potato Soup
This slow cooker potato soup is an ideal comfort food for chilly winter evenings. With a prep time of just 20 minutes, it features hearty Yukon gold potatoes, rich heavy cream, and a blend of savory spices, including garlic powder, sea salt, and black pepper. Tailor the soup's texture to your liking, from chunky and thick to smooth and creamy, by adjusting the potato mashing to your preference. Ready in just four hours, it's a perfect solution for a busy day when you crave a warm, satisfying meal. This flavorful soup is bound to become a year-round favorite, especially when served with crusty bread for dipping and garnished with green onions, sour cream, and crispy bacon.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
In a 6-quart slow cooker, combine the chicken stock, garlic powder, sea salt, and black pepper, ensuring they are well blended. Add the chopped potatoes and onion to the mixture.
Set the slow cooker to cook for 8 hours on LOW or 4 hours on HIGH, depending on your schedule. The potatoes should be tender by the end of this cooking time.
**Slow Cooker Tip:** For optimal results, try not to lift the lid during the cooking process, as this can let out heat and extend the cooking time.
Once the potatoes are cooked, use a potato masher to slightly mash the potatoes inside the slow cooker, adjusting the texture to your preference. Stir in the heavy cream, sour cream, and 1 cup of the shredded Cheddar cheese. Cover and set the slow cooker to HIGH for an additional 15 minutes or until the soup reaches your desired thickness. Before serving, top the soup with the crumbled bacon, chopped green onions, and the remaining 1/2 cup of shredded cheese.
If preferred, you can substitute the Yukon gold potatoes with 1 package (32 ounces) of frozen diced hash brown potatoes. Prepare the soup following the same directions.
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