This soup was awesome. I don’t know if it was so delicious because it had been a very cold evening (which we’d been out in) or the fact that we were eating later than usual and we were all ravenous, but it really hit the spot. It’s an easy, excellent potato soup for the slow cooker. The leftovers were gobbled up the next day for lunch. I will post the recipe (adapted from here) and then post my notes.
5 large baking potatoes, peeled, cut in 1/2-inch cubes
1/2 onion, chopped
1 quart chicken broth
2 cloves garlic, minced (or pressed)
salt to taste
black pepper to taste
1 cup cream or half-and-half
1 cup shredded sharp Cheddar cheese
chopped fresh chives
bacon, cooked & crumbled
extra cheese for sprinkling
Combine first six ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream and cheese.
Ladle soup into bowls and top with chives, sour cream, bacon and more cheese, if desired.
My notes: I used homemade chicken broth which was very flavorful and happened to be on the salty side, so I skipped adding salt to this soup altogether. (Any time my family has picked over a rotisserie chicken, I make chicken broth from it; recipe here.) If using commercial broth, adjust salt and pepper accordingly.