Slow Cooker Potato Soup
(from clair’s recipe box)
with corn added in before blending, it ends up being more like a chowder. Also, REALLY good with turkey bacon mixed in.
Source: budget bytes blog: http://budgetbytes.blogspot.com/2011/12/slow-cooker-potato-soup-587-recipe-073.html
Prep time: 30 minutes
Cook time: 480 minutes
Serves 8 people
Categories: Budget, Main Dish, Slow Cooker, Soup
Ingredients
- 2 Tbsp garlic-infused olive oil
- 1 cup minced green onion - GREEN PART ONLY
- 3 lbs. potatoes (preferably not Yukon Gold)
- 6 cups chicken broth
- 1/4 tsp cracked pepper
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 tsp salt
- chipotle chili powder, to taste
- 1 cup cooked corn--optional for extra flavor
- 1 cup crumbled turkey bacon
Directions
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STEP 1: Add garlic-infused oil and green onions to slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
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STEP 2: Add chicken broth to the slow cooker. Add some freshly cracked black pepper (about a 1/4 tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
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STEP 3: Open the slow cooker and test the potatoes for tenderness. They should be very soft. The shallots should also be very soft and transparent. Whisk 1/4 cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
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STEP 4: After 30 minutes (or closer to one hour in Clarissa’s slow cooker), the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT—this is Clarissa’s method) until smooth and then stir it back in to the rest. Add chipotle chili powder to taste. Stir in corn if desired. Taste the soup and add salt as needed (about one teaspoon). Serve hot.