slow cooker potato soup recipe with slow cooker in the background

Will Dickey

Relating to potato soup, Ree Drummond does not fiddle. On this slow cooker model of her perfect potato soup recipe, we channeled her clever recommendation to make it each bit as scrumptious as her unique. “It will possibly’t be too creamy, with no variance in texture,” Ree says. “It will possibly’t be too lumpy. Potato soup has to have a pureed, {smooth} potato part. And most of all…it has to make me shut my eyes, sigh, and really feel like every thing until the top of time goes to be okay.” Take one style of this soup and you may agree: mission completed! Slow cooker soups are the perfect as a result of they pack all of the simmered-on-the-stove taste with out you having to face over a scorching pot all day! That is what makes this soup—topped with further cheese, crispy bacon, bitter cream, and a sprinkle of chives—is one in all our favorite potato recipes.

Do it’s worthwhile to peel potatoes for potato soup?

That is completely as much as you. For the perfect texture, we (and Ree!) advocate peeling the potatoes earlier than including them to the sluggish cooker. The peels are more durable than the potato flesh and will not mix as easily.

What is the most secure strategy to mix scorching soup?

This recipe calls to mix the soup to offer it a {smooth} and scrumptious texture. However earlier than you throw the soup within the blender and hit “puree,” bear in mind—security first! Utilizing an immersion blender to puree the soup immediately within the sluggish cooker is the most secure methodology and retains you from having to clean your blender. If you do not have an immersion blender, you need to use an everyday countertop blender: Add about two-thirds of the soup to your blender, place the highest on the blender, and take away the insert from the highest. (This is essential, as a result of it permits the steam to flee, stopping dramatic blender eruptions!) Now, place a kitchen towel over the outlet within the lid to catch any spatters, and mix away!

Do you need to mix potato soup?

Nope! In case you want or do not thoughts a chunky, rustic texture, skip the blender altogether and use a potato masher or massive fork to mash the potatoes into the soup to your required consistency. It is going to nonetheless be completely scrumptious!

Commercial – Proceed Studying Beneath

Yields:

6
– 8


servings

Prep Time:

0

hours

20

minutes

Complete Time:

4

hours

20

minutes

2
lb.

russet potatoes, peeled and cubed

1


massive leek, cleaned and chopped

3


garlic cloves, finely chopped

1/2
tsp.

floor black pepper

3/4
c.

bitter cream, plus extra for garnish

Shredded cheddar cheese, chopped chives, bitter cream, and reserved bacon, for serving

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  1. Warmth a big skillet over medium warmth. Add the bacon strips and cook dinner till golden brown, 6 to 8 minutes. Take away to a paper towel lined plate. Reserve 2 items for garnish.  Crumble the remaining 4 items. 
  2. Place the crumbled bacon, potatoes, celery, leek, garlic, inventory, salt, thyme sprigs, and pepper within the base of a 6- to 8-quart sluggish cooker. Put the lid on the sluggish cooker, and cook dinner on excessive for 4 hours (or low for six to eight hours) till the potatoes are tender when pierced with a fork.  Take away the thyme sprigs and discard.
  3. Use an immersion blender to mix the soup to a semi-smooth consistency, leaving small chunks of potato and greens for texture. Stir within the bitter cream. (Add 1/4 to 1/2 cup of water, to skinny the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, further bitter cream, and the reserved bacon slices crumbled over high. 

This potato soup might be frozen as much as 2 months. Let it cool utterly then switch to an hermetic container earlier than freezing.

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