One of our go-to recipes during fall is this Easy Slow Cooker Potato Soup. Throw it all in, let it cook while you’re shuttling the kids to practice, then when you get home it’s practically ready to eat!
Easy Slow Cooker Potato Soup
6 large potatoes, small cubes
2 TBS butter
1 large onion, chopped
1 large carrot, chopped (optional)
1 stalk of celery, chopped (optional)
3 garlic cloves, minced
1 C. heavy whipping cream
1 C shredded cheese
1 carton (32 oz) chicken stock
2 tsp italian seasoning
bacon crumbles (optional)
sour cream (optional)
salt and pepper to taste
Dice up the potatoes, chop up all veggies and mix all ingredients (except cheese and cream) into the slow cooker. Give it a quick stir and set on low for 8 hrs or high for 4. Before serving stir in cheese and cream. Taste, then season with salt (shouldn’t need any) and pepper. Top with sour cream and bacon if desired. If you’re a meat person, feel free to add in 1 lb cooked sausage towards the end as well.
Low Fat Variation
Make the exact same way as above except you’ll only use 1/2 C (or less) heavy whipping cream. You’ll also need roughly 1 lb diced, cooked cauliflower. I cook my cauliflower ahead of time (2-3 days in advance when it’s convenient for me) and keep it in the fridge. I personally like to use the green giant steam-able bags simply for convenience.
Once your soup is ready, grab a blender (I use my magic bullet) and toss in the cauliflower and a LITTLE bit of milk. You want this mixture thick considering it will be used as a thickening agent. Add in your cauliflower mixture and 1/4 C Cream to start with. If you’d like it a little creamier, add in the remaining 1/4 C. heavy whipping cream. Feel free to leave out the butter as well for even less fat and use 1/2 C. low fat cheese.
Bacon Cheese Burger
Make soup as described above (including bacon). You’ll also need 1/2 C extra cheese and 1 lb ground beef. Once the soup is ready to be served, add in cooked beef and extra cheese. Then top with bacon! This is delicious!