There is something about this soup that is just downright cozy. It’s such a humble soup, with only a handful of ingredients. And, I bet you have most of these simple ingredients on hand.
The smooth, creamy soup tastes just like a loaded baked potato, and the Littles love picking their favorite toppings. I love that a warm and hearty soup is waiting in the Crock Pot at the end of a long day. You can’t beat a dinner that practically cooks itself. How easy is that?
- 4 lbs potatoes, peeled and sliced ¼ - inch thick (about 8-10 Russet)
- 1 onion, chopped
- 1 (32 oz) chicken or vegetable broth
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 cups half-and-half
- Toppings of your choice: freshly grated cheese, crumbled bacon, chopped green onions, jalapeños.
- Layer sliced potatoes in a 6 quart slow cooker. Add the chopped onions. Pour the broth over the potatoes and onions. Season with salt, pepper, and paprika. Cook on HIGH for 4 hours.
- When potatoes are tender, mash mixture with a potato masher.
- Stir in half-and-half. Cover and cook on HIGH for 20 more minutes, or until mixture is thoroughly heated.
What is your favorite easy, but satisfying dinner right now? If you blog, share a link to your recipe. If not, tell us in the comments. I know we could all use a little inspiration for supper.
Speaking of supper. . . don’t forget 52 Sunday Suppers begins this Sunday. One year of weekly recipes and inspiration to encourage a revival of the Sunday supper. Make sure you are subscribed to receive the blog posts delivered free to your email. Just enter your email in the Come to the Table box on the right and you’ll be good to go!
Love,
There couldn’t be a better time for this wonderful soup. Dark days, rain and a fire in the fireplace and the smooth, creamy potato soup!
Do the onions pretty much melt into the soup? Or do they stay? LOVE!
Brooke – Tell that husband of yours it’s one of my life missions to change his mind about onions! 🙂 The onions cook down and when you mash the potatoes at the end, they all but disappear. You DO want them for flavor and hearty dose of Vitamin C.
On the bright side, have you ever known a man to turn down anything covered in bacon? xo
Potato soup is one of my favorite-est things. As are things that can be made in a crockpot. Looking forward to this series!
So glad you stopped by today, Nancy! Isn’t potato soup the best?!?! 🙂
Perfect timing, Kristin! I am expanding my soup recipe collection this year so this is just great. I’m going to us fat free 1/2 & 1/2. (Doesn’t that sound like an oxymoron?)
Judy – Let me know how the fat free half-and-half works. I cringed when I added 2 cups, but figured it was better than full-on cream! 😉
YUM. And yes, I do have these ingredients! We’ll be eating a little late tonight because time got away from me, but this is going in the crockpot now!
Kelli – And, it’s gluten-free!!! I thought of you when I posted this recipe. 🙂
I love that this can easily be vegetarian-ized. It’s the first such recipe I’ve seen, oddly enough. Thanks!
Lauren – I’m so glad. I usually make it with veggie broth and it’s delicious. BTW, I love your blog and congrats on the Chronicle Top 10 Austin Food Blog Award! You are the bomb.
Kristin!!!!
Love this recipe. Made it today and was soooo easy. Ate it tonight and it was yummier than it was easy! Thank you!
Oh Mrs. Kravitz. I’m so glad. Did we ever come up with a name for me? If you are Mrs. Kravitz that makes me ________?
This recipe sounds delicious and comforting with this cold front that has hit Austin. Thanks for sharing!