Slow Cooker Loaded Potato Cheese Soup

Growing up in my home, my parents and I being from the mid-west, comfort food was key.  Warm soups, braises, steak and potatoes, you get the idea…Yes, even in the hot Arizona desert, I knew I was at the right address when the smell of meatloaf waft towards the drive as the street lights turned on.

Now, when we did have the occasional dinner out, we loved Marie Callendars.  Remember that place?  It has since closed so, so many of its doors that it makes me literally sad.  So many memories growing up eating their comforting dinners after cheer and football practices, dance recitals, a great report card…which was always followed by one of their fantastic slices of homemade pie!  *Sorry Marie, I love you but your frozen meals and pie do not hold a candle to your restaurant staples I enjoyed as a child.

That All being said, I was apparently craving my comfort food!  The warm, always delicious potato cheese soup I would just short of lap up from Marie’s salad bar was on my mind.  Now they didn’t garnish theirs as I do mine (I win here), but the flavor is so close that I no longer have to mourn my childhood chain restaurant…well, that is until I figure out their Frisco Burger and Lemon Cream Cheese Pie.

*I really recommend buying chicken STOCK vs chicken broth.  It’s just a bit more in cost but thousands more in flavor!

The Starting Lineup

  • 5-6 large russet potatoes, peeled and cut into 2″ chunks
  • 1/2 yellow onion, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, finely minced
  • 2 1/2 cups chicken stock
  • 2 cups heavy cream
  • 2 cups shredded cheese (I love Velveeta’s new original shredded)
  • a HEFTY pinch of kosher salt and a pinch of pepper

Garnish

  • Bacon, cooked and crumbled
  • Green onions, sliced
  • Shredded cheddar cheese (I love Velveeta’s new shredded Cheddar)

potatosoup

Spray your slow-cooker with a bit of non-stick spray.  Next place in the peeled chunks of potatoes, diced onions, sliced celery and minced garlic.  Pour the chicken stock directly over top and add in that salt and pepper!  (The stock will not fully cover the potatoes..and that’s perfect!)

potatosoup2

Cover and set to low for 8 hours!  ..here is where you head off to work, tend to the home and loved ones or take yourself a nap and relax!

About 30 minutes before you’re ready to eat you will remove the lid of the now tender potatoes and with a potato masher, mash away!  I like to leave a bit of chunks in mine however for texture.

To this, stir in the heavy cream along with the 2 cups of shredded cheese.  Replace the cover and allow to come back up to heat (20-30 minutes).

While it is heating, if desired, crisp up some bacon and slice the green onions and shred your cheddar (if not pre-shredded).

Ladle into large bowls (trust me…no need to get up for seconds when you have a big bowlful!) and top with your favorite garnishes!  Serve alongside warm crusty bread with softened butter and you will have you and your family quite the comfort meal!

potatosoup3

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