Crock Pot Potato Soup Recipe
Crock-Pot crafted potato soup practically defines comfort food. With minimal prep work, a lot of room for variation and a heartiness and rustic flavor the whole family will enjoy, you'll have a divine dish that satisfies the hunger your demanding schedule creates. This dish has a lot of room for variations, so don't hesitate to experiment with different spice, herb and vegetable combinations.
Ingredients
- 2 pounds (about 8 cups) Yukon Gold potatoes, peeled and cubed
- 4 cups chicken stock or vegetable stock
- 1 cup water
- 2 large white onions, diced
- 1 cup celery, roughly chopped
- 1/4 cup butter (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups heavy cream, warm
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Add the potatoes, stock, water, onions, celery, butter, salt and pepper to the Crock-Pot. Set the temperature to low and cover. Alternatively, set the temperature to high for a 3- to 4-hour cooking time.
- 2
After cooking completes, stir in the warm cream. Season the soup to taste with salt and pepper, and garnish with freshly chopped parsley. For a smooth soup, puree using a stick blender.
Cook it from the original
This recipe comes from thenest.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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