Creamy Potato Soup
A delicious creamy potato soup that is filling and full of flavor.
Equipment
- 1 slow cooker,
Ingredients
- 2½ pounds Yukon gold potatoes
- 1 can evaporated milk, 12 ounces
- 2½ cups hot water
- 1½-2 teaspoons chicken base, to taste
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 8 ounces cheddar cheese
- ¼ cup fresh chives chopped, optional
- 8 ounces sour cream, optional
Instructions
- Peel and dice potatoes. Add the potatoes to the slow cooker.
- Add your chicken base to the hot water and stir until dissolved.
- Pour the evaporated milk, chicken broth, butter, salt, and pepper into the crockpot.
- Cook on low for 6 hours, or until the potatoes are tender.
- To make the soup creamy, use an immersion blender and slowly and carefully puree the soup inside of the crockpot. If you don't have an immersion blender, you make also use a regular blender. Be careful because it will be hot.
- Once blended, taste to see if the soup needs any additional salt or pepper. Season to taste.
- Enjoy your soup with bacon, shredded cheese, sour cream, and chives.
Notes
If you don't want to use chicken base, you may substitute 2 chicken boullion cubes for the chicken base. You may also use 2 1/2 cups of chicken broth, but the flavor won't be as rich.