There are few foods as comforting on a Southerner's table as a bowl of creamy potato soup. Perfect for chilly nights, busy weekdays, or even an after-church lunch, this easy potato soup recipe puts the slow cooker to work. You won't need to keep an eye on the stove; the simmering and cooking all happens in a few hours. Plus, this loaded potato soup gets even tastier with toppings like shredded Cheddar cheese, crispy pieces of bacon, and fresh green onion. Set out toppings and let guests pick and choose themselves; you won't have any complaints with this thick, hearty potato soup!
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
1 small onion, chopped
2 (14-oz.) cans chicken broth
2 teaspoons salt
1/2 teaspoon pepper
1 pint half-and-half
Shredded Cheddar cheese
Crumbled cooked bacon
Sliced green onion
How to Make It
Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.
Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. If desired, use an immersion blender to smooth out lumps.
Ladle into bowls, and serve with desired toppings.