How to make slow cooker potato cheese soup (video)

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I love cooking, but after the holidays are over I’m always a little burned out on food preparation. This time of year, my favorite recipes are the ones I can dump into a slow cooker and forget for eight hours. This soup has a rich flavor and lovely creamy texture but takes only a few minutes to throw together.
Cooktop Cove
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Slow Cooker Potato Cheese Soup
4
10 minutes
8 hours
8 hours, 10 minutes
2 pounds russet potato peeled, quartered then thinly sliced
6 cloves garlic, minced
¼ cup (30 g) flour
2 teaspoon (1 g) dried thyme
1½ teaspoon (7 g) salt
½ teaspoon (1 g) white pepper
⅓ parmesan powdered
2 quarts water
½ cup (60 ml) cream
2¼ cups (125 g) cheddar cheese, divided
In a 6-quart slow cooker, toss potatoes with garlic, flour, thyme, parmesan, salt and pepper. Add water and stir.
Cover and cook on low for 8 hours. Just before serving, add in cream and 1 cup cheddar cheese. Using an emersion blender, blend slightly to break up potatoes. (You can also use a potato masher instead of a regular blender). Serve with additional cheddar, fresh herbs, and crusty bread.
Tip: This soups thick texture and rustic flavor are perfect for serving in bread bowls. Cut the top (about ½ thick) off 4 small round sourdough boules. Scoop out the center, leaving a 1 thick wall on all sides; toast in a 350° oven for 10 minutes. Then ladle soup into hollows and serve.
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