Nothing is better than spending a full day outdoors enjoying winter activities, and then being welcomed to a home filled with comforting aromas indicating that dinner is ready and waiting for you. I love using my slow cooker, and this particular recipe is a nice hearty soup, especially if you're feeding a crowd. Fun to serve in bread bowls, and perfect to feed a large group or family (maybe for Family Day this weekend?)
This recipe makes a large batch but can be halved if you're not consuming this all in one night. Half can be served right away, and the other half placed in a container (once the soup is cooled) and frozen for up to 3 months. This recipe is quite adaptable, and you can replace the green onions with caramelized onions, roasted garlic, dill or shallots. I've even used left over Garlic Roasted Cauliflower with good results.
Slow Cooker Cheese Potato Soup (for a crowd)
- 4 cups of stock (chicken, vegetable or beef.... I generally use chicken or vegetable, but have used beef stock when I'm not adding crumbled bacon as a topping).
- 8-10 russet potatoes, cubed
- 1 stalk green onion, (thinly sliced green and white parts)
- 1-2 cups of shredded cheddar cheese (depending on taste).
- 2+ cups of milk or heavy cream.
- Place potatoes in an 8 quart crock pot. Add stock until it just covers the potatoes, approximately 4 cups or so.
- Add green onion.
- Cook on low for about 8 hours or high for 4.
- Turn slow cooker off.
- Using an immersion blender, puree the contents in the crock pot until it has the consistency of very thick soup (or place contents in batches, in a blender).
- Add the cheddar cheese and stir until the cheese is melted. (I used about 1 ½ cups of cheese).
- Add milk or cream until the soup thickness is to your liking (I use about 2 ½ cups of milk...use more if you want a thinner consistency).