Thursday, March 6, 2014

Slow-Cooker Potato Soup

My parents are awesome. Whenever they come to visit, they do all of the recipe planning, grocery shopping, cooking, and then leave us with tons of food when they return home. Don't get me wrong, I love to cook, but sometimes it is nice to have a break. One of the things they left me with this time was a 5 lb. bag of potatoes. We don't eat a lot of potatoes, but I hate to let anything go to waste, so I decided to make potato soup. 

I already have a potato soup recipe posted here, but since I pretty much only cook in my slow-cooker these days, I decided to give it a try. And I'm so happy I did because it was so easy! Peel and chop the potatoes, add an onion and some garlic, cover with chicken broth, and let it cook. 

Of course, I had to go and complicate things by sautéing my onion first. I'm weird like that. I have a thing against putting raw onion in the slow-cooker. It tastes disgusting to me. But that's just me, so if you don't have a problem with it, then skip that step and dump it right in. I wish I wasn't difficult...

Slow-Cooker Potato Soup
Servings: a lot 

1 tbsp. extra-virgin olive oil
2 tbsp. butter
1 large yellow onion, chopped
Salt and pepper
2-3 garlic cloves, finely chopped
5 lb. bag russet potatoes, peeled and diced
6 cups chicken broth + extra as needed (I used a total of 8 cups)
Splash of heavy cream (if you feel like getting fancy)

Optional toppings: shredded cheddar cheese, bacon, scallions or chives, sour cream

In a large skillet, cook the onion over medium heat in the oil and butter until softened. Season with salt and pepper. Add the garlic and cook for one minute longer. (Note: You can omit this step and dump the oil, butter, onion, and garlic directly into the slow-cooker if you want. I just prefer to sauté mine first.)

Add the onion, garlic, potatoes, and 6 cups chicken broth to the slow-cooker. Cover and cook on low for 8 hours or until the potatoes are fork tender. Puree the soup using an immersion blender (or add to a regular blender in batches). Add additional stock to thin as necessary (I added about an extra cup here). Add a splash of heavy cream if you like your soup extra creamy (we were fine without it). Season with salt and pepper to taste. Serve with optional toppings.

Note: The soup will thicken as it chills. I added one extra cup of chicken broth to thin the leftovers the next day.

Source: A Much Kneaded original

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