Slow-cooker Potato Soup
Slow-cooker Potato Soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow-cooker potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow-cooker Potato Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Slow-cooker Potato Soup is something that I have loved my entire life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook slow-cooker potato soup using 11 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Slow-cooker Potato Soup:
  1. Prepare 5 lb potatoes, scrubbed and diced to 1in pieces
  2. Get 1 cup carrot, raw and finely diced
  3. Prepare 1 cup celery, finely diced
  4. Take 1 tbsp onion powder
  5. Get 1 1/2 tsp garlic powder
  6. Take 8 cup chicken stock
  7. Prepare 2 1/2 lb diced ham or smoked pork picnic shoulder (bought precooked)
  8. Get 1 can evaporated milk (12oz)
  9. Get 2 cup dried potato flakes (instant mashed potatoes)
  10. Make ready 1 packages cream cheese (8oz, softened)
  11. Make ready 1 salt and pepper to taste

Add the onion, chicken broth, and garlic. Add the butter and puree the soup with an immersion or hand blender. Instructions Add the potatoes, leek, carrot, celery, garlic, chives, white wine and chicken stock to the slow cooker. Blitz the soup until it's nice and smooth.

Instructions to make Slow-cooker Potato Soup:
  1. Add all ingredients except cream cheese, milk, and potato flakes to 7 qt crockpot. Cook on HIGH 4-5 hours until potatoes are fork tender. Add cream cheese, milk, and potato flakes. Stir to combine CAREFULLY , crock pot will be VERY FULL. Taste soup and add desired salt and pepper. Put lid back on pot and continue to cook on high for 20-30 minutes (this ensures the cream cheese breaks down completely). Stir and serve.
  2. Notes : Easy with the salt as both the stock and ham will already be full of sodium. Potato flakes can be adjusted for desired consistancy. No, you don't peel the potatoes. To keep left overs and serve again, cool crock pot down at room temp and put in fridge overnight, an hour before serving heat on low. Do NOT leave on warm overnight or you'll just have a goopy pot of mashed potatoes.

Instructions Add the potatoes, leek, carrot, celery, garlic, chives, white wine and chicken stock to the slow cooker. Blitz the soup until it's nice and smooth. Sauté the onion in butter, then add it to the slow cooker. Add the carrots, potatoes, spices, and chicken broth. Whisk together the milk and cornstarch.

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