Warm up with this creamy Slow Cooker Au Gratin Potato Soup. It’s fast and easy to put together, without spending hours scrubbing and chopping potatoes!
Slow Cooker Au Gratin Potato Soup.
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Every fall, I love to start making potato soup. Warm, hearty potato soups are just what I need to get through the chilly fall and brisk winter weather. Add in some cheese (and some homemade bread), and I’m in heaven!
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This recipe for Slow Cooker Au Gratin Potato Soup is adapted from a recipe in “Almost Homemade” by Gooseberry Patch. This cookbook is quickly becoming a favorite around here!
There are a couple of things that I love about this soup. First – you make it in your slow cooker. What’s not to love about that? Second – you could easily sneak some more veggies into this soup. I used 2/3 cup diced carrots, 2/3 cup diced celery, and 2/3 cup diced onions. These veggies have such a mild flavor (especially after being in the slow cooker for a few hours), that you could double the amounts and still not be overpowered by the taste. And since this soup is a blended soup, you’ll mash everything up with your immersion blender, so no one will be the wiser! And those carrots really add to the cheesy color of the soup. Beautiful!
No immersion blender? You can get one here. Or you can use your regular blender, just be very careful! Working in batches, pour the soup into the blender and blend to the consistency you want. Just be sure to put the lid tightly on the blender – you don’t want hot soup spraying all over your kitchen!
Using the au gratin potato mix means that this potato soup is so easy to make – no scrubbing, peeling, and dicing potatoes first. Just be sure that the seasoning/sauce packet gets fully dissolved in your liquids before you add the veggies.
And of course, top it off with a little crumbled bacon. Because what’s potato soup without bacon? (Cook a bunch of bacon the easy and fast way!)
What’s your favorite way to make potato soup?
- 9 ounce package au gratin potato mix
- 2 cups chicken broth
- 2 cups water
- ⅔ cups carrots, diced
- ⅔ cups celery, diced
- 1 onion, diced
- ½ cup whipping cream
- salt and pepper to taste
- In a slow cooker, combine seasoning packet from au gratin potato mix, chicken broth, and water. Whisk to dissolve seasoning.
- Add potatoes from au gratin mix, carrots, celery, onion, salt, and pepper.
- Cover and cook on low for 2-4 hours, until potatoes are tender.
- Stir in whipping cream, cover, and cook for 30 more minutes.
- Using an immersion blender, carefully blend soup to desired consistency.
Enjoy!
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