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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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After all of the potato soup recipes I've tried, this is my absolute favorite take on a classic! Ingredients:
4 cups milk (whole or 2%) |
1 cup hot water |
1 vegetable bouillon cube (or chicken) |
1/2 cup chopped white onion |
1/2 cup thinly sliced carrot |
3/4 cup thinly sliced celery |
5 peeled and cubed potatoes |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon chicken seasoning, blend (or your favorite blend of spices) or 1 teaspoon italian blend spices (or your favorite blend of spices) |
1 -2 tablespoon flour |
2 -3 cups mild cheddar cheese |
Directions:
1. Add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot.
2. Dissolve the bouillon cube in the hot water and then add to the crock.
3. Cover and cook on low for 8 hours
4. Using a potato masher, gently mash some of the potatoes in the soup to your preference (If you like a chickier soup don't mash as much).
5. If the soup is too thin take out about 1/2 cup of the cream and add 1-2 tablespoons of flour. Make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup.
6. Stir in the cheese until creamy and enjoy!
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