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It only seemed right that my first official blog post of fall should be a warm and delicious soup recipe.
This recipe is hands-down the best homemade potato soup I’ve ever tried. Aside from tasting delicious, it’s quick and easy to prepare since you just throw everything into the crock-pot. Your house will smell like warm potato-y garlic-y goodness, which we freely welcomed yesterday on the first day of fall. I adapted my recipe from this one. The original recipe left out a few steps, like when to add certain ingredients, so Cory and I took measures into our own hands- I added veggies when I wanted, and he kept taste-testing and requesting that I add more cheese. 🙂
5 lbs potatoes diced (you can peel if you want, I didn’t. In the words of dear Sweet Brown, ain’t nobody got time for that!)
4 cups sharp cheddar, shredded (3 3/4 cups for soup, 1/4 cup for topping)
8 cloves of garlic, grated on a microplane
1 medium onion, sweet or yellow, diced
1 cup celery, diced
2 8oz bricks of cream cheese
5 cups chicken broth
1/2 teaspoon nutmeg
salt and pepper to taste
toppings: green onion, bacon crumbles, etc.
In your slow cooker, combine potatoes, garlic, onion, celery, chicken broth, nutmeg, salt, and pepper. Cook on low for 6-8 hours or on high for 4-5 hours.
Once cooked, remove the chunks of potatoes and place in a blender with some of the cooking liquid. Puree until you reach your desired consistency. If you have an immersion blender, you can puree the potatoes/liquid right in the slow cooker. If you prefer a chunkier soup consistency, only puree part of the potatoes. Pour the pureed mixture back into the slow cooker.
Microwave the cream cheese until softened and melty. Pour into slow cooker. Add the shredded cheddar, reserving a little to use as a topping. Stir in milk a little at a time until blended. Place the lid back on the slow cooker and cook for an additional 15-20 minutes so the cheese can melt completely. Stir to make sure everything is evenly distributed.
Divide into soup bowls and top with toppings of your choice- we used shredded cheddar and sliced green onions. I was going to top it with a dollop of sour cream, but we quickly realized that the cream cheese made the soup so rich and creamy that the sour cream would have been overkill for us.
If you are eating gluten free, this recipe is flour-free unlike most potato soup recipes, so this is perfect for you. If you are NOT eating gluten free, I recommend serving this soup with a crusty French baguette and the seasonal beer of your choice.
And there you have it…the perfect fall meal!
Dishes: Noritake Colorwave in graphite
Bamboo Cutting Board: Snow River