Okay, so I tried making potato soup in my crockpot the other day, and let me tell you, it turned out pretty darn good! I was looking for something hearty and comforting, and this hit the spot. Plus, using the slow cooker made it super easy.
First, I grabbed my biggest crockpot—you know, the one that’s perfect for big batches of stuff. I chopped up some potatoes, onions, and a bit of garlic. I didn’t even bother peeling the potatoes, just gave them a good scrub. I like to keep the skin on for extra texture and, you know, those nutrients.
I dumped all that into the crockpot along with some chicken broth. You could totally use vegetable broth if you want to keep it vegetarian. I added some salt, pepper, and a little bit of thyme. Nothing too fancy, just basic seasonings to get that flavor going.
- Potatoes: I think I used about 5 or 6 medium-sized ones.
- Onion: One large one, diced up.
- Garlic: Just a couple of cloves, minced.
- Chicken broth: Around 4 cups.
I set the crockpot to low and let it cook for about 6 hours. You could probably do it on high for a shorter time, but I like the low and slow method. It really lets the flavors come together, you know? While it was cooking, I whipped up some crispy bacon on the stove. I mean, what’s potato soup without bacon, right?
Here’s where the magic happened. About 30 minutes before it was done, I took out a block of cream cheese and cut it into cubes. The cream cheese was still a bit cold, so it was easy to handle. I also prepare a little bow with cornstarch and heavy cream mix together. The cream cheese and that little bow of mix went straight into the crockpot. I gave everything a good stir and let it cook a bit longer, just until the cream cheese was all melted and the soup was nice and thick. It smelled amazing, by the way.
Important Tip
The most important tip I can offer is to make sure the soup is not too hot when you add the cream cheese in. You don’t want to have any unpleasant curdling happen. Put it on a low heat setting to be safe!
Once it was done, I ladled the soup into bowls and topped each one with some shredded cheddar cheese, a dollop of sour cream, and that crispy bacon I made earlier. Some chopped green onions went on top too, for a little freshness and color.
It was seriously delicious. Creamy, cheesy, and full of that comforting potato flavor. The slow cooker did all the hard work, and I got to enjoy a fantastic meal without slaving away in the kitchen all day. I’ll definitely be making this again!
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