At this moment I’m texting my parents and siblings about the crazy weather back in Cleveland, and I’m gloating about the fact that northern Michigan is not receiving any snow. It is however, bitter cold out there with temperatures just above single digits (in comparison to last year, though, these temperatures are just fine; we’ll take ’em). It is perfect soup, stew and casserole weather.
Every time I make soup, I always remember how much I like to eat it and wonder why I do not make it more often. My husband is an even bigger fan of it, too. If made right, they’re satisfying, filling, and chock-full of all the stuff that’s really good for you. What’s not to love?
My February schedule is, for a lack of a better word, ridiculous. I do not have a lot of time during the week to really cook and have fun doing it, so I’ve got to think ahead and be practical these next few weeks – our Crockpot in particular is really going to have to pull its weight.
This soup is a crockpot recipe that really worked well yesterday. I spent my Saturday working in the bakery, so it was my husband’s job to finish up cooking and get dinner ready by the time I rolled in at 6:30. It’s delicious, filling and really hit the spot.
Crockpot Potato Soup
adapted from Cooking Classy
- 3 lbs russet potatoes (or any potatoes that you have hanging around), peeled and diced
- 1 medium onion, diced
- 6 cups chicken/veggie broth
- 1 cup evaporated milk
- several dashes of salt and pepper
- a dash of celery seed (if desired)
- a dash of paprika (if desired)
- 1/3 cup butter
- 1/3 cup flour
- 1/2 cup sour cream
- your favorite potato toppings (cheese, bacon, green onions, etc.)
- In a 6 quart crockpot, add the potato, onion, broth, milk, and seasonings. Cover with the lid and cook – 4 hours on high, or 8 hours on low.
- When you’re about ready to eat, measure out two cups of the liquid from the slow cooker. In a medium saucepan, melt the butter over medium heat. Once the butter has melted, gradually add the flour and whisk to combine. Whisk in the reserved liquid. Once this mixture is nice and thick, pour it all back into the crockpot.
- At this point, you can either a) use a potato masher or emulsion blender to break down or puree the potatoes, or b) leave it alone. Whatever you decide, afterwards turn up the heat on the crockpot to high and let the mixture thicken up (it takes about 10 minutes).
- Once the soup is nice and thick, turn the heat to warm and stir in the sour cream. Serve topped with loaded potato ingredients, or mix ’em in.
This soup was very low-maintenance and tasted great! My husband ended up adding the bacon to the soup, and leaving the cheese and scallions for topping later. We did notice that after a day or two in the refrigerator, the soup did condense a little bit – but it wasn’t anything that a little heat and stirring couldn’t fix when we were ready to eat it.
What impressed me the most was using evaporated milk – I had never thought to use that for a soup before, but it makes so much sense! It adds depth and richness to a soup, without overloading it with a ton of fat like regular heavy cream or even half-n-half would. I’ve used it already in another creamy crockpot soup and it really works. Obviously this soup wouldn’t work as a vegan dish, but would be so for vegetarians or Meatless Mondays.
If you’re as busy as we are, and as cold as we are, I could not recommend this soup more! Enjoy!