There is something mighty satisfying about letting a handful of simple ingredients turn into a supper that tastes like you fussed all afternoon. This late summer loaded velvet potato soup makes the most of cubed sunrise potatoes, which cook down tender and buttery in the slow cooker, giving the broth that rich, silky body folks always think must have taken cream and extra work. It is the kind of humble Midwestern meal that fits right in when garden days begin to lean toward fall, and you want comfort in a bowl without heating up the whole kitchen.
Serve this soup with a crisp green salad, sweet corn on the cob, or a platter of sliced tomatoes if the garden is still giving. A hunk of crusty bread, skillet cornbread, or simple crackers are all welcome for dipping, and if you want to stretch supper for a crowd, pair it with grilled sausage, a ham sandwich, or a little dish of pickles on the side.
5-Ingredient Slow Cooker Late Summer Loaded Velvet Potato Soup using Cubed Sunrise Potatoes
Servings: 6
Ingredients
2 pounds cubed sunrise potatoes
1 medium onion, finely chopped
4 cups chicken broth
8 ounces cream cheese, cubed
2 cups shredded cheddar cheese, divided
Directions
1. Add the cubed sunrise potatoes and chopped onion to the slow cooker, then pour the chicken broth over the top.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and easy to mash.
3. Use a potato masher to mash the potatoes right in the slow cooker until the soup is mostly smooth with a little texture left for body.
4. Stir in the cream cheese and 1 1/2 cups of the cheddar cheese. Cover again for 10 to 15 minutes, then stir until completely melted and velvety smooth.
5. Ladle the soup into bowls and top with the remaining cheddar cheese before serving hot.
Variations & Tips
For extra richness: If you keep a bit of sour cream or heavy cream in the refrigerator, stir in a spoonful at the end for an even silkier finish. The soup is already creamy, but this makes it feel fit for company.
To make it heartier: A handful of cooked crumbled bacon or diced ham stirred in at serving time turns this into a full meal. That smoky, salty flavor goes beautifully with the sweet butteriness of sunrise potatoes.
For a smoother soup: If your family likes a perfectly even texture, use an immersion blender for a few quick pulses after mashing. Do not overblend, or the potatoes can get a little gluey.
For seasoning help: Depending on your broth and cheddar, you may want a pinch of salt and black pepper at the end. Taste before adding anything, since cheese and broth can bring plenty of salt on their own.
For make-ahead ease: This soup reheats well over low heat the next day. Add a splash of broth if it thickens too much in the refrigerator, and stir gently as it warms so it stays smooth.