I’ve signed up for a 31-day writing challenge. Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.
When I planned my meals last Saturday, it was rainy and COLD, with temperatures in the 40’s. When we had the soup on Sunday, temperatures were in the 70’s. Even with the temperatures in the 70s, I still went forth with my plan of soup.
Soup in a slow cooker makes sense. It can cook all day, so the flavors really blend together.
On the cold rainy Saturday, the boys and I ran errands. Since the boys were extra good, I took them to Barnes and Noble. As they looked at books, I looked at the cookbooks for slow cookers. I was looking for inspiration for the 31-day challenge. I ended up finding a Southern Living Cookbook in the clearance section.
After I looked through the book, I decided to purchase it. There was a recipe for potato soup that was super easy. When I made the soup, I made some adaptations. Instead of peeling the potatoes, I left the peels on the potatoes.
Everyone loved the soup. Hubby, my mother-in-law, and I each took an extra helping of the soup.
We ate my buttermilk biscuits alongside the soup. We topped the biscuits with the remaining apple butter from the Apple Fest.
You can top your soup with bacon, shredded cheese, and chopped green onion. We used the bacon and cheese curds from our local dairy. 🙂
Easy Potato Soup
Stars of the recipe:
- 3 lbs of red potatoes or russet potatoes, diced into 1 to 2-inch cubes (Peeled or not peeled – It’s your choice.)
- 1 sm. onion, diced
- 4 c. chicken stock
- 2 c. half and half
- salt and pepper, to taste
- Toppings: shredded cheese, cooked bacon, chopped green onions
- Place the potatoes and onion in the slow cooker.
- Cover with the chicken stock.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours. (Until the potatoes are soft.)
- Mash the potatoes with a potato masher.
- Add the half and half.
- Cook on low for another half and a half.
- Enjoy your favorite toppings!
For a printable version of the recipe, click here.
If you enjoyed this recipe, please share it on Facebook or Pinterest. Here is a link to my Facebook page and my Pinterest page.