How has winter been treating you, folks? It’s been pretty cold and rainy here. I miss my afternoon walks and wish I could just get some sun to thaw my bones. Speaking of thawing our bones, we’ve been eating soups every single day for dinner. Soup, salad, and bread. That’s all the kids want for dinner. Soup does make you feel better on these cold days, doesn’t it? This week my kids’ favorite was this potato soup and my split-pea soup.
Why is this the best recipe
This is comfort food guys. Absolute luxury. I cannot tell you how simple and easy this is. There is not much to do, and there is so much room for variation and customization. You can place the crock-pot on low for 5 to 6 hours or on high for 4 hours. Also, the bechamel sauce can be made ahead of time as well. I’ve used parmesan and cheddar. And yet, you can use whatever cheese is in the fridge. This is a vegetarian potato soup because I’ve used vegetable stock and skipped the bacon. You are free to add them if you please. Chicken stock adds a nice flavor and so does bacon. Now, if you love slow-cooked meals, then I have a great collection of simple, easy as well as healthy and indulgent. Try my slow cooker black bean or lentil soup. My apricot cranberry chicken or Mongolian beef is to die for.
Ingredients and substitutes
Potato – Today, I have used waxy potatoes like fingerling potatoes because they hold their shape well and I like a little texture in my soup. You can use high starch potatoes, like Russet or Yukon Gold, which will give you a much smoother soup. Either or is perfectly fine. Onion – You can add raw onions along with the potatoes and they will cook in the soup. Personally, I like to saute them a bit and add them later. You may choose to omit the onions or add 1 tsp onion powder as well. Garlic – I added a few garlic, but if you are sensitive to garlic use 1/2 tsp garlic powder or omit it altogether. Parmesan – Adds a nice nutty flavor and sharp flavor to the soup. I highly recommend not omitting. You can replace it with another mature cheese to make it vegetarian. Cheddar – A nice sharp cheese with a distinct flavor. Yes, you can substitute with any other as well. Bouquet Garni – I’ve used thyme, celery, and parsley. But you can add sage, tarragon or cilantro as well. Stock – Vegetable, chicken or beef stock is perfectly fine. You can also add a cube of chicken stock with water.
Step by step: Potato Soup in Slow Cooker
Prepare the Potatoes and Herbs: Peel and dice the potatoes into small, even-sized pieces. Place the diced potatoes in the slow cooker. Add the sprigs of thyme, parsley, and celery stalks to the slow cooker. Pour in the vegetable or chicken broth until the potatoes are covered. Cook the Potatoes: Set the slow cooker on low and cook for 6-8 hours, or until the potatoes are tender and easily mashed with a fork. Remove the fresh herbs and celery leaves. Mash the Potatoes: Once the potatoes are tender, remove the herb sprigs and celery stalks. Use a potato masher or immersion blender to mash the potatoes directly in the slow cooker. The consistency can be as smooth or as chunky as you prefer. Make the White Sauce: Melt the butter over medium heat in a separate saucepan. Once the butter is melted, add the flour and stir continuously to form a roux. Cook for about 1-2 minutes until the mixture is lightly golden. Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 5-7 minutes. Combine the Ingredients: Pour the white sauce into the slow cooker with the mashed potatoes. Stir well to combine. Add the grated Parmesan and shredded Cheddar cheese. Stir until the cheese is fully melted and incorporated into the soup. Season with salt and pepper to taste. Serve the Soup: Serve the potato soup hot, garnished with additional cheese, chopped parsley, or a dollop of sour cream if desired.
Tips for Success
Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for a creamy texture. Waxy potatoes may not mash as smoothly. Uniform Dicing: Ensure the potatoes are diced into uniform pieces to promote even cooking and prevent some pieces from becoming mushy while others are undercooked. Fresh Herbs for Enhanced Flavor: Using fresh sprigs of thyme, parsley, and celery adds a robust flavor to the broth. Remove the herbs before mashing for a smooth soup. Low and Slow Cooking: Cook the potatoes on a low setting in the slow cooker. This slow cooking process allows the flavors to meld beautifully and the potatoes to become perfectly tender. Smooth White Sauce: When making the white sauce, whisk the flour and butter mixture continuously and gradually add the milk. This prevents lumps and ensures a smooth, creamy sauce. Incorporate Cheese Gradually: Add the cheeses gradually, stirring continuously to ensure they melt evenly and prevent clumping. Season to Taste: Taste the soup before serving and adjust the seasoning. Adding salt and pepper at the end ensures the flavors are well-balanced. Consistent Texture: If the soup is too thick after adding the white sauce and cheese, thin it with additional broth or milk until the desired consistency is reached. Serve Hot: This soup is best served hot to enjoy its creamy texture and rich flavors fully.
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Frequently asked questions
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