The Sauce In This Soup Is To Die For – And It Cooks In Your Slow Cooker!
The autumn and winter seasons are upon us now, and that means that at my house, soup is going to be heavily factored into my meal rotations. Soup is such hearty, soul-warming fare and can be made from the most simple of ingredients. When it comes to putting a complete meal on your table, there isn’t any dish that is easier, or more versatile, than soup. You can just open your fridge, freezer and pantry and start throwing things in the soup pot. Add some seasonings, simmer for a few hours and voila – soup!
There is no more comforting soup than a good homemade potato soup. The only problem with making it on your stovetop is that, being a cream- or milk-based soup, it tends to scorch or burn, unless you watch it very closely. Who wants to stand over a hot stove stirring soup all day? Not me! That’s where the magic of slow cooking can really save the day and give you the best-tasting potato soup you have ever taken a spoon to.
This thick and creamy potato soup recipe from Catalina is really going to blow your mind! You know those “loaded” baked potatoes you can order in fancy restaurants? Imagine that in soup form, and you’ll have a good idea of the full-bodied taste of this soup.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Yukon gold potatoes are really the very best ones to use for this recipe, and they are widely-available in most markets these days. Their buttery flavor and smooth texture is ideally suited to making a most excellent potato soup.
Recipe and image courtesy of Catalina Castravet for The Slow Roasted Italian
I add a chopped celery stock and the leaves with the onion.