Recipe corner - January 2023
January 31, 2023
Slow Cooker Potato Soup
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Serves: 10 servings
Submitted by: Stephanie Avallone (recipe courtesy of Jo-Lynne Shane of Everyday Style)
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh minced thyme
- 2 tbsp all-purpose flour (I used gluten-free)
- 4 cups chicken stock (homemade, if you have it)
- 6 medium russet potatoes, peeled and cut into 1-inch cubes
- 8 oz cheddar cheese, shredded plus extra for topping
- ½ cup heavy cream
- salt & pepper to taste
- 1 lb bacon
- 1 bunch scallions, sliced
- Heat the olive oil in a large sauté pan, add the onion and cook slowly over medium-low heat until soft and lightly browned. Add garlic and thyme and sauté for another minute or two.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in 1 cup of chicken stock, scraping up any brown bits from the bottom of the pan, then transfer to a slow cooker.
- Add the rest of the broth and potatoes to the slow cooker and stir to combine. Cover and cook until potatoes are tender (4-6 hours on low or 3-4 hours on high).
- About 30 minutes before you’re ready to eat the soup, lay the bacon out on a 13×9-inch baking sheet and cook it in a 400-degree oven for 10-15 minutes or until crispy. Drain on paper towels and then chop it up and place in a serving bowl to use as topping for the soup.
- While the bacon is cooking, use a potato masher to mash potatoes until mostly smooth. You can use a stick blender if you prefer a smoother consistency.
- Stir in the shredded cheddar and cream, and season with salt and pepper to taste.
- Serve the potato soup topped with cheese, bacon and scallions.