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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I wanted to recreate a different type of potato soup I had a few years ago, in a restaurant. It's neither chunky nor silky smooth, rather the blended potatoes give a bit of texture and a rich, deep flavor. Ingredients:
4 medium potatoes, peeled and diced |
4 cups chicken or veggie stock |
2 stalks celery, sliced |
1 onion, diced |
about 2 cups fresh broccoli florets |
8oz very soft cream cheese(whipped works, too) |
3 cups cheese, shredded(i recommend mostly a good cheddar, but that doesn't melt the best, so supplement it with a lil softer cheese like colby, if desired) |
1t smoked paprika |
1-3t cayenne(or sub a lil hot sauce) |
1-2 cups cream or half and half |
kosher or sea salt to taste, and plenty of fresh ground pepper |
Directions:
1. Add stock, potatoes, celery, onion and broccoli to slow cooker.
2. Cook on low for 3-4 hours until potatoes are very soft.
3. Using an immersion blender, or batching in a regular blender, carefully blend so that there are no large chunks of veggies. You can blend as much, or as little as you want, but I blended the devil out of mine to get it to the same consistency as the restaurant's. :-)
4. Add back to slow cooker and add cream cheese and stir until well melted. Use the blender, again, if you need to to blend it in.
5. Add cheese, paprika and cayenne and stir and heat until melted. (I lowered my temp to warm for this, but it will depend on your slow cooker)
6. Add cream, salt and pepper and stir, again. Serve when heated through.
7. **This can easily be done on the stove top, too, I just have been trying to use my slow cooker as a cooking option even more, lately. I like the ability to leave it, even on days I'm home. It still equals less time in the kitchen for me. :-)
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