Slow Cooker Potato Soup
To make this soup on the stovetop, use a heavy bottomed pan. Cook the onions in 2 tablespoons of olive oil for 5 minutes then add potatoes, garlic, stock, salt and pepper. Bring to a boil and simmer until potatoes are tender, about 20 minutes. Add half & half + any toppings you like.
Ingredients
Scale
- 2 sweet onions chopped
- 2 pounds russet potatoes chopped into 1–2 inch pieces
- 6 cloves garlic, smashed
- 32 ounces chicken stock or broth (one carton)
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup half & half
- shredded cheddar cheese, cooked bacon and any other toppings you like
Instructions
- Put everything to the slow cooker EXCEPT the half & half and toppings. Cook on low for 7-8 hours.
- Use an emersion blender until everything is as smooth (or chunky) as you like.
- Swirl in the half & half, then ladle into bowls, letting each person choose toppings.