Slow Cooker Potato Soup Recipe

Potatoes: Peeled and diced, these form the base of the soup, providing a hearty and filling texture.

Onion: Chopped finely, it adds a subtle sweetness and depth of flavor to the soup.

Chicken broth: This liquid base infuses the soup with rich, savory flavors.

Heavy cream: Adds a luxurious creaminess to the soup, making it rich and smooth.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and warmth.

Cheddar cheese: Shredded and used as a garnish, it adds a sharp, tangy flavor.

Green onions: Sliced and used as a garnish, they add a fresh, mild onion flavor.

When using an immersion blender to blend the soup, make sure to move it around the pot in a circular motion to achieve a smooth and even consistency. If you prefer a chunkier texture, blend only a portion of the soup and leave some potato pieces intact. For added depth of flavor, consider sautéing the onion in a bit of butter before adding it to the slow cooker. This will enhance the overall taste of the potato soup.

• potatoes - Substitute with cauliflower: Cauliflower provides a similar texture and can be a lower-carb option.

• onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture while being dairy-free.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though use less to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be less visually noticeable in the soup.

• cheddar cheese - Substitute with parmesan cheese: Parmesan offers a sharp, nutty flavor that complements the soup well.

• green onions - Substitute with chives: Chives provide a similar onion-like flavor and a nice pop of color for garnish.

• Allow the potato soup to cool completely before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream in the soup can spoil if left for too long.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's creamy consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to prevent scorching. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach your desired consistency.

• Garnish with freshly shredded cheddar cheese and sliced green onions just before serving to enhance the flavor and presentation.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, serve hot and garnish with cheddar cheese and green onions.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Garnish with cheddar cheese and green onions before serving.

• For slow cooker reheating:

  1. Pour the leftover soup back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once the soup is thoroughly heated, serve hot with cheddar cheese and green onions as garnish.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 20-30 minutes, stirring halfway through.
  5. Once hot, serve with a sprinkle of cheddar cheese and green onions.

• For sous vide reheating:

  1. Place the leftover soup in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Once heated through, pour into bowls and garnish with cheddar cheese and green onions.

• Slow cooker: This is the main appliance used to cook the soup slowly over several hours, ensuring the potatoes become tender and the flavors meld together.

• Peeler: Used to remove the skin from the potatoes before dicing them.

• Knife: Essential for chopping the potatoes and onions into small, even pieces.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Measuring cups: Used to measure out the correct amounts of potatoes, chicken broth, and heavy cream.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Immersion blender: Used to blend the soup to your desired consistency directly in the slow cooker.

• Ladle: Useful for serving the hot soup into bowls.

• Cheese grater: Used to shred the cheddar cheese for garnishing the soup.

• Mixing bowl: Handy for holding the shredded cheese and sliced green onions until they are needed for garnish.

• Spoon: Used for stirring in the heavy cream, salt, and pepper into the soup.

Prep ingredients ahead: Peel and dice potatoes and chop onions the night before to save time in the morning.

Use pre-made broth: Opt for store-bought chicken broth to skip the step of making it from scratch.

Quick blending: If you don't have an immersion blender, use a regular blender in batches for faster blending.

Garnish ready: Shred cheddar cheese and slice green onions while the soup cooks, so they are ready to use immediately.

Cook on high: If you're short on time, cook on high for 4 hours instead of low for 8 hours.