I love this simple, basic recipe for slow cooker potato soup. Sometimes I add bacon or Cheddar cheese for a little variation. You can do a lot with it.
Ingredients
- water: 5 cups
- potatoes: 5 cups (cubed)
- onion: 2 cups (chopped)
- celery: 0.5 cup (chopped)
- salted butter: 0.25 cup
- cubes chicken bouillon: 4 piece
- salt: 2 tsp
- ground black pepper: 1 tsp
- pinch garlic powder: 1 piece
- water: 1 cup (cold)
- ½ tablespoons cornstarch: 1 piece
- pint heavy whipping cream: 1 piece
- evaporated milk: 1 can (12 ounce can)
- fresh chives: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
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Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.
