Easy Potato Soup

Ingredients

• 3 lb russet potatoes (peeled, chopped, and rinsed (8-9 cups cup into 1-inch pieces))
• 1 onion (chopped)
• 5-6 cups water
• 6 tbsp butter
• 1 cup milk (may need an additional cup to reach desired consistency)
• salt & pepper (to taste)
• bacon (cooked and crumbled)
• cheddar cheese (shredded)
• green onions (thinly sliced)

Instructions

1. 1

   --- Slow Cooker ---

2. 2

   Chop potatoes and onions. Add to slow cooker with water. Cook on high for 3-4 hours or low for 6-8 hours. (May take several more hours if doubling the recipe)

3. 3

   Once potatoes are falling apart, remove 1 cup of water. Add butter and milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary until desired consistency is reached.

4. 4

   Season with salt and pepper to taste. Serve as is or with toppings.

5. 5

   --- Stovetop ---

6. 6

   Chop potatoes and onions. Add to large pot or dutch oven along with water. Cook on medium-high heat until the potatoes are falling apart.

7. 7

   Once potatoes are falling apart, remove 1 cup of water. Add butter and 1 cup of milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary.

8. 8

   Season with salt and pepper to taste. Serve as is or with toppings.

9. 9

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