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Slow Cooker Potato Soup with Heavy Cream

Slow Cooker Potato Soup with Heavy Cream

Cost $12, save $15

Source: Recommended by CookPal

  • 420 Min
  • 10 Servings
  • $12

INGREDIENTS

  • Base

    • 💧 5 cups water
    • 🥔 5 cups cubed potatoes
    • 🧅 2 cups chopped onion
    • ½ cup chopped celery
    • 🧈 ¼ cup salted butter
    • 4 cubes chicken bouillon
    • 🧂 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 pinch garlic powder

  • Thickening

    • 💧 1 cup cold water
    • 1 ½ tablespoons cornstarch

  • Dairy

    • 1 pint heavy whipping cream
    • 1 (12 ounce) can evaporated milk

  • Garnish

    • 1 tablespoon chopped fresh chives, or to taste

STEPS

1

Combine water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook on Low for 8 to 9 hours or on High for about 6 hours until vegetables are tender.

2

Mix cold water and cornstarch together in a small bowl. Stir half of the cornstarch mixture into the soup along with heavy cream and evaporated milk.

3

Cook the soup for 1 more hour until thickened, adding more cornstarch mixture if needed to adjust consistency.

4

Top with chopped fresh chives before serving.

NUTRIENTS

Per 1 serving

🔥

333

Calories

  • 6
    Protein
  • 23
    Carbs
  • 25
    Fats

💡 For extra flavor, add crumbled cooked bacon or shredded Cheddar cheese as a topping.Consider using low-sodium chicken bouillon cubes if you want to reduce the sodium content.Make a vegetarian version by substituting chicken bouillon with vegetable bouillon cubes.