yesterday was ONE OF THOSE DAYS. My 6-year-old decided his homework was "too boring" and locked himself in the bathroom (dont ask), my 9-year-old spilled an entire cup of juice on the couch, and I realized at 4pm I had nothing planned for dinner. It was cold and rainy and honestly I just wanted to curl up under a blanket and pretend peaple weren't depending on me for food lol.
Then I remembered I had potatoes. Beautiful, boring, reliable potatoes. And my Crock Pot sitting there looking all smug like "I got you." So I threw together this potato soup and let me tell you, it saved the whole evening. The kids actually ate it without complaining (HUGE win), my husband had seconds, and I got to sit down for like 15 whole minutes.
Here's what I did:
Step 1: Peel and cube about 6-8 medium potatoes. I left the skin on a few cause I was lazy and honestly it adds texture.
Step 2: Toss them in the Crock Pot with 1 diced onion, 3 minced garlic cloves, 4 cups chicken broth, salt, pepper, and a little thyme.
Step 3: Cook on LOW for 6-7 hours or HIGH for 3-4 hours. I did low cause I started at noon.
Step 4: About 30 min before serving, mash some of the potatoes with a potato masher right in the pot. This is the secret for that thick creamy texture without adding a ton of cream.
Step 5: Stir in 1 cup heavy cream (or milk if that's what you have) and 1 cup shredded cheddar. Let it melt in.
Step 6: Taste and adjust salt. I always need more than I think.
Step 7: Serve with toppings! We did bacon bits, chives, extra cheese, and sour cream.
Don't skip the mashing step! If you just leave it all chunky it's more like potato stew. Mashing some (not all) gives you that creamy soup texture wich is what you want.
Storage tip: keeps in the fridge for 3-4 days, reheats great on the stove with a splash of milk to thin it out.
I Followed the full detailed recipe with exact measurements and all the tips, if you want it: https://www.pressrecipes.com/potato-soup-crock-pot/
by Sad-Airline-9204
Dining and Cooking