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Home » Snow Day Potato Soup

Snow Day Potato Soup

By Marybeth Feutz Leave a Comment

Nothing says “winter” like potato soup in your slow cooker! I love making soups in my slow cooker. I get the benefit of having soup simmering in the kitchen all day long (it smells so good!), without having to worry about little fingers getting into the gas flame on our stove, or accidentally having something bubble over or burn.

Nothing says "winter" like potato soup simmering away on your stove. Make it even better by using your crockpot!

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Snow Day Potato Soup

I adapted this recipe a little bit from one in Gooseberry Patch‘s “Slow-Cooker Christmas Favorites”. I have had so much fun cooking out of this cookbook, I will definitely be using it well past Christmas!

There was a bunch of chopping that went into this recipe. And I will admit that I was a bit leery of trying something new with leeks in my soup. It turns out that leeks are just a relative of onions; they have a little milder flavor. Track some down in your grocery store and give them a try!

Farmer Doc likes his potato soup smothered with cheese. He also added a handful of shredded Cheddar cheese to his bowl, in addition to the chives and bacon. Top it off with a dollop of sour cream for a bit of extra richness!

That’s one of the great things about potato soup – you can add all the toppings you want, and everyone can make it just a little bit different. Think of it as a hot and bubbly baked potato bar!

Enjoy!

Snow Day Potato Soup

Recipe adapted from Slow-Cooker Christmas Favorites by Gooseberry Patch.
Print Recipe
Servings 6 servings

Ingredients
  

  • 6 potatoes peeled and diced
  • 2 leeks chopped
  • 2 onions chopped
  • 1 carrot peeled and thinly sliced
  • 1 stalk celery sliced
  • 4 cups chicken broth
  • 1/2 teaspoon pepper
  • 2 10-3/4 cans cream of mushroom soup
  • 1 Tablespoon dried parsley
  • 2 Tablespoons butter
  • 12 ounce can evaporated milk
  • Garnish: chopped fresh chives crisply cooked bacon

Instructions
 

  • Combine all ingredients except evaporated milk and garnish in a large slow cooker.
  • Cover and cook on low for 8-10 hours (or on high for 3-4 hours).
  • Stir in milk during the last hour.
  • Serve garnished with chives and bacon.
Tried this recipe?Let us know how it was!

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Filed Under: Recipes, Slow Cooker & Electric Pressure Cooker Recipes, Soups & Salad Recipes Tagged With: crockpot, Gooseberry Patch, potato, slow cooker, Slow Cooker Christmas Favorites, soup

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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