Creamy Potato Soup
Creamy potato soup is the most surprisingly easy recipes I've ever made, and I'm made that it has taken me this long to dive into it! Combine an easy recipe with a slow cooker and you have the perfect makings for a cold weather meal. Potato soup originates from France as the famous King Louis XV's preferred meal from childhood, and was typically eaten cold due to having a number of servants taste it first to ensure it wasn't poisoned. Unlike that of the 1700's recipe, this creamy potato soup recipe is warm and yummy (and definitely not made with poison).
Start by prepping your potatoes. I've found that potato recipes taste a lot better when the peeled potatoes have had at least 30 minutes to soak in a bowl of cold water. This helps to pull a lot of the starchy water from the potatoes and leaves better flavoring when cooking. I let mine soak for an hour, but 30 minutes is more than enough time.
Once your potatoes are done soaking, cut them up into large cubes. Diced half of a large yellow onion. Prep your chicken broth if using bouillon powder. I poured 4 teaspoons into a cup of hot water and whisked until it dissolved. Then, I minced my cloves of garlic. I used 3 since I was making such a large pot, but you can do 1 or 2 if you're not a big fan of the flavor.
Put all of your ingredients into your slow cooker and cook on high for 4 hours (or low for 6-8). Be sure to remove some of the broth, half a cup at a time, depending on how thick you want the soup. I removed 2 cups. Pour in half a cup of heavy cream. Once cooked through, use your hand immersion blender to mix it all together.
Whether you're looking for a nice comfort food or just in the mood to crockpot some potatoes, this recipe is the perfect meal for any type of day. Creamy potato soup is smooth, delicious and absolutely full of flavor! It's an easy meal that requires pretty little effort to create, and you really can't ask for more than that. What would you put in your creamy potato soup? Let me know in the comments below and be sure to tag me on Instagram (@withlovejoey) when you make this recipe!
Creamy Potato Soup
Equipment
- Large crockpot
- Hand immersion blender
Ingredients
- 8 Yukon Potatoes or about half a 5 lb bag
- 1/2 Large yellow onion, diced
- 3 Garlic cloves, minced
- 4 cups Chicken broth
- 4 tbsp stick of butter or half a stick
- 1/2 cup heavy cream
- Salt & pepper to taste
Toppings
- freshly shredded cheddar cheese
- bacon, roughly chopped
- thinly sliced green onion green part onion
Instructions
- Peel potatoes and soak in a large bowl for about 30 minutes to an hour. This will help pull the bad starchy water from out of it.
- Cut into large chunks (about 1"-2" each). Dice half of a large yellow onion. Mince 3 cloves of garlic. If using bouillon powder, prep in a bowl of hot water (this will cook in the crockpot). Cut butter into cubes.
- Fill crockpot with potato, onion, garlic, chicken broth, butter, salt and pepper. If using salted butter, use less salt to season. Stir a few times to combine.
- Cook on High for 4 hours. After 3.5 hours, pull 1/2 cup to 2 cups of the broth out. For thicker soup, pull more broth out. For thinner soup, leave more broth in. If you pull too much, add water in 1/2 cup at a time until the preferred consistency is obtained. Use your hand immersion blender to mix everything to your preference. If you would like to have some of the potatoes and onions intact, only blend about 2/3-3/4 of the pot.
- Let cool slightly before serving.
Toppings
- For Loaded Creamy Potato Soup, finely grate cheddar cheese directly onto soup. Cook 1/2 to 1 slice of bacon per bowl, and roughly chop to small pieces. Thinly slice 1 green onion (greens only) per bowl. Place onions and bacon on top of cheese. Serve.
