Recipe corner - January 2023

Slow Cooker Potato Soup

Ingredients

• 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

Instructions

1. 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.
2. Stir in the flour and cook for 1 minute.
3. 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.
4. 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).
5. 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.
6. 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.
7. Stir in the shredded cheddar and cream, and season with salt and pepper to taste.
8. Serve the potato soup topped with cheese, bacon and scallions.