|Nutritional Guidelines (per serving)|
Potato soup is rich, delicious, and very inexpensive. Traditionally made in a soup pot with several steps of cooking and stirring, this recipe has been adapted for the crockpot, making for a hearty meal without having to stand over the stove. Simple white potatoes cook along with onions and garlic in the slow cooker before being coarsely mashed. A sort of roux is made with evaporated milk and flour and cooked in the crockpot until thick. Then these mixtures are combined, with the addition of sour cream and herbs, making for a creamy soup with a deep flavor.
Serving eight to 10 people, this soup is an affordable dish for a crowd. You can serve it with a variety of toppings to sprinkle on, such as cooked, crumbled bacon, shredded Cheddar cheese, and chopped green onions.
- 5 russet potatoes (peeled and cubed)
- 2 onions (chopped)
- 4 cloves garlic (minced)
- Three (14-ounce) cans chicken or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- One (13-ounce) can evaporated milk
- 3 tablespoons flour, divided
- 1 cup sour cream
- 1 teaspoon dried oregano leaves
- 2 tablespoons dried snipped chives
- 1/8 teaspoon celery salt
Combine potatoes with onions, garlic, broth, salt, and pepper in 4- to 5-quart crockpot. Cover and cook on low heat until potatoes are tender, 6 to 8 hours.
Remove mixture from slow cooker and coarsely mash with large spoon or potato masher.
Meanwhile, in a medium bowl combine evaporated milk with 2 tablespoons of flour and mix well. Add to crockpot, stir well, and cook on high for 20 to 30 minutes to thicken.
Place sour cream in a small bowl and mix with remaining 1 tablespoon of flour; add some of the thickened evaporated milk mixtures and stir well with wire whisk to blend. Gently stir into the crockpot along with mashed potatoes and remaining ingredients and cook on high for 20 minutes longer.