A Country Classic for the Ages
Crock-Pot crafted potato soup practically defines comfort food. With minimal prep work, a lot of room for variation and a heartiness and rustic flavor the whole family will enjoy, you'll have a divine dish that satisfies the hunger your demanding schedule creates. This dish has a lot of room for variations, so don't hesitate to experiment with different spice, herb and vegetable combinations.
Total Time: 6 to 8 hours | Prep Time: 15 minutes | Serves: 4 to 6
- 2 pounds (about 8 cups) Yukon Gold potatoes, peeled and cubed
- 4 cups chicken stock or vegetable stock
- 1 cup water
- 2 large white onions, diced
- 1 cup celery, roughly chopped
- 1/4 cup butter (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups heavy cream, warm
- 2 tablespoons fresh parsley, chopped
- Add the potatoes, stock, water, onions, celery, butter, salt and pepper to the Crock-Pot. Set the temperature to low and cover. Alternatively, set the temperature to high for a 3- to 4-hour cooking time.
- After cooking completes, stir in the warm cream. Season the soup to taste with salt and pepper, and garnish with freshly chopped parsley. For a smooth soup, puree using a stick blender.
To beef up your Crock-Pot potato soup, puree the soup, and garnish each bowl to taste with diced, thick-cut bacon, chopped chives, shredded cheddar and sour cream.
For a cheesy variation, puree the soup and stir in 12 ounces to 24 ounces of your favorite shredded or cubed cheese at the end of cooking. Cook for an additional 15 minutes or until heated through. Gruyere, sharp cheddar and Parmesan are a few suggestions.
You don't have to use Yukon Golds in this recipe. Russet Burbank, new potatoes, Kennebec, fingerlings and even sweet potatoes work.
Create a delightful variation of this recipe by combining tubers and root vegetables. Consider using equal parts potatoes and parsnips, turnips, Jerusalem artichokes, yuca root or jicama.
For a vegan variation with an interesting flavor twist, substitute the heavy cream for rich nut milks, such as almond, cashew or hazelnut. Other options include soy, oat and coconut milks.
Potatoes are the proverbial culinary blank canvases. Herbal options that pair well with potato soup include sage, rosemary, thyme, dill, oregano, basil, chervil, lemon thyme, lovage, tarragon and cilantro. Spice choices that match up well include allspice, cardamom, cayenne pepper, Hungarian (smoked) paprika, fennel seed and pink and red peppercorns.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.