Six frothy potatoes.
This soup in seven words.
Slowcooker baked potato soup
Inspired by Six in the Suburbs
Makes about 8 servings
1 quart vegetable broth OR (I used) 1 TBSP Organic vegetarian Better than Bouillon mixed into 4 cups of water
6 large potatoes, peeled and cut into roughly ½-inch cubes
1 onion, chopped
3 cloves of garlic, minced or pressed
2 TBSP unsalted butter
1 tsp salt
Pepper to taste
1 cup whole milk or half-and-half
1 cup shredded sharp Cheddar
Small handful thinly sliced scallions (green part only), for garnishing
Combine the broth (or BtB), chopped potatoes, onion, garlic, butter, salt, and pepper to taste in your slow cooker insert. Cover and cook on high for 3-4 hours, or on low for about 8 hours. The potatoes should be tender enough to mash up when pressed against the side of the slow cooker.
For a rustic soup, mash potatoes with potato masher. If you like a creamy soup like me, blend in batches or purée with an immersion blender. Regardless of which you do, return the potatoes to the slow cooker and add in the milk and cheese, mixing well. Adjust seasoning and serve garnished with the scallions.
Note: I used 7qt slow cooker. You might need to adjust cooking times slightly if your crockpot is smaller.