Slow Cooker Potato Soup

Simple and Satisfying. Two great words to describe this slow cooker soup. The simplicity is in the preparation. The flavor is anything but simple thanks to our Spud Spice with Cheddar. This blend is filled with herbs, spices and cheddar. Use it on baked potatoes, oven fried spuds or in this soup. It really delivers!

2 lbs Yukon Gold potatoes, diced (peeled or unpeeled--we did not peel ours)
4 cups vegetable stock
1 yellow onion, diced very small
2 Tbl Shallot Extra Virgin Olive Oil
1 ounce Spud Spice with Cheddar
1 tsp Roasted Garlic Sea Salt
1/2 tsp Ground White Pepper
2 Tbl cornstarch
1 can evaporated milk
Grated cheddar cheese, for garnish
Bacon, cooked crisp, for garnish
Sliced chives or green onion, for garnish
Sour cream or Greek Yogurt, for garnish

In a slow cooker, combine the diced potatoes, stock, diced onion, Shallot Extra Virgin Olive Oil, Spud Spice with Cheddar, Roasted Garlic Sea Salt and white pepper. Cook on high for 4 hours or low for 8 hours. In the last 30 mins of cooking, add the cornstarch and evaporated milk-first, whisk the cornstarch and evaporated milk together until very smooth and there are no lumps of cornstarch. Stir this mixture into the soup. Cook for the remaining 30 mins. Taste and adjust with more Roasted Garlic Sea Salt and white pepper. We used a potato masher to mash the soup to get a creamier consistency. This is optional. Leave as is for a chunkier soup. Serve garnished with lots of cheddar cheese, crispy bacon, sliced chives or green onions and a big dollop of sour cream or Greek Yogurt. 

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