Although the recipe calls for Monterey Jack and cheddar, don’t be afraid to experiment with different cheeses when you make this soup. Think Swiss cheese and smoked Gouda. Maybe Bleu cheese and Havarti. Each combination you try will give the soup a totally different flavor profile.

This is a soup that is very heavily-laden with garlic, so proceed slowly in adding the garlic. Garlic powder has a very strong flavor, whereas roasted garlic will have a sweeter taste, so decide how much of each you prefer.

If you really love garlic, roast a little bit extra and use it, along with crumbled bacon, as a garnish. If you want to save a little time, just put the garlic cloves in with the broth, instead of roasting them separately.

 

INGREDIENTS

3 lbs. red potatoes, organic

4 cups chicken broth, low sodium

1½ cups heavy cream

1 cup Monterey Jack cheese, grated

1 cup cheddar cheese, grated

¼ cup red onion, diced

¼ cup roasted garlic cloves

1 stalk celery, chopped

2 teaspoons creole seasoning

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon chili powder

1 teaspoon paprika

Chives, sour cream, and cheese to serve, if desired

 

INSTRUCTIONS

Rinse the potatoes and cut into quarters. Place potatoes in slow cooker with broth, celery, red onion and spices. Mix well and cook on high for 3½ hours.

Add the roasted garlic, cream and cheese, blending well. Cook 30 more minutes with the lid removed.

Stir before serving with desired toppings.

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Quick Tip:  Want to spice this up a bit? Add 1/8 – ¼ teaspoon crushed red pepper flakes and/or serve with hot sauce.

Recipe and image courtesy of Lisa at Creole Contessa