Prepare to envelop your senses in a warm embrace as we present the epitome of comfort—Creamy Slow Cooker Potato Cheese Soup. This hearty bowl of indulgence combines the velvety goodness of potatoes, the richness of cheese, and the convenience of slow cooking. Join us on a culinary adventure as we unlock the secrets to creating a soul-satisfying soup that nourishes both body and soul.
Ingredients:
For the Potato Cheese Soup:
- 6 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
Instructions:
1. Prepare the Slow Cooker: a. Grease the slow cooker insert to prevent sticking. b. Place diced potatoes, chopped onion, minced garlic, thyme, rosemary, paprika, salt, and pepper in the slow cooker.
2. Create the Roux: a. In a saucepan over medium heat, melt butter. b. Add flour and whisk continuously to create a roux, ensuring it doesn’t brown.
3. Add Liquids: a. Gradually whisk in chicken or vegetable broth to the roux until smooth. b. Pour the mixture into the slow cooker.
4. Slow Cook: a. Cover and cook on low for 6-8 hours or until the potatoes are tender.
5. Make the Cheese Mixture: a. In a bowl, combine shredded cheddar and Gruyère cheeses. b. In a separate saucepan, heat milk and heavy cream until warm. c. Gradually add the cheese mixture to the warm milk, stirring until melted and smooth.
6. Finish the Soup: a. Pour the cheese mixture into the slow cooker and stir until well combined. b. Continue cooking on low for an additional 30 minutes to meld flavors.
7. Adjust Seasoning: a. Taste and adjust salt and pepper as needed.
Cook Notes and Variations:
Cook Notes:
- For a chunkier texture, reserve a portion of diced potatoes and add them during the last hour of cooking.
- Stir the soup occasionally to prevent cheese from sticking to the sides.
Variations:
- Enhance the flavor with a pinch of smoked paprika or cayenne pepper.
- Garnish with crispy bacon bits, chives, or a dollop of sour cream before serving.
Keto and Low-Carb Versions:
Keto Version:
- Replace potatoes with cauliflower florets.
- Use almond flour instead of all-purpose flour for the roux.
- Opt for keto-friendly milk alternatives like almond or coconut milk.
Low-Carb Version:
- Substitute cauliflower for potatoes.
- Use almond flour for the roux.
- Choose a low-carb milk alternative.
Frequently Asked Questions (FAQs):
Q1: Can I use frozen diced potatoes? A1: Yes, frozen diced potatoes can be used. Adjust the cooking time accordingly.
Q2: Can I use a different type of cheese? A2: Absolutely! Experiment with your favorite cheeses, keeping in mind that they should melt well.
Q3: How can I make the soup thicker? A3: Add a cornstarch slurry (cornstarch mixed with cold water) during the last hour of cooking.
Q4: Can I make this soup in advance? A4: Certainly! The flavors deepen when allowed to meld, making it an excellent make-ahead dish.
Immerse yourself in the velvety luxury of Creamy Slow Cooker Potato Cheese Soup—a testament to the magic that happens when simple ingredients come together in harmony. This slow-cooked masterpiece is not just a meal; it’s a celebration of warmth, flavor, and the joy of savoring every spoonful. Whether shared with loved ones on a chilly evening or savored in solitude as a self-indulgent treat, this soup transcends the ordinary. So, set your slow cooker aglow and let the aroma of comfort fill your home as you embark on a journey of culinary delight. Bon appétit!
