Once the potatoes, chicken broth and seasonings are in the crock pot, let them sit for six hours on a medium heat. The potatoes should be soft enough to mash when the six hours are over.
I Simply Love: Cooking
One of my favorite activities is cooking and trying new recipes. In the past month, I learned how to make sushi, dumplings, chicken curry, naan bread and much more. However, there is always one recipe that I like to come back to and remake. This is the cheddar potato soup that I learned how to make over the summer. The recipe is very simple and uses basic ingredients and cooking techniques and utilizes a crock pot.
For this recipe, you will need:
- Two pounds of golden potatoes
- One cup of chicken broth
- Minced garlic
- Salt
- Pepper
- Eight ounces of cream cheese
- One cup of shredded cheddar cheese
- One and half cups of heavy cream
The recipe will take about an hour of prep time and six hours of cooking and can feed four people.
Start by washing and cutting the potatoes into eighths. Add the potatoes and chicken broth to a crock pot. Add salt, pepper and minced garlic to taste. Cook in a crock pot on a low temperature setting for six hours. While waiting, cube eight ounces of cream cheese and shred one cup of cheddar cheese. When the six hours are up, remove half the potatoes from the crock pet and set them aside. With the potatoes left in the crock pot, mash them and add the cream cheese, shredded cheese and heavy cream. Mix together and add the potatoes that were set aside. Once mixed together, the resulting soup should be a thick and creamy pale soup with large potato chunks.
