Two-Dish Crockpot Potato Soup

Ingredients

• 2 pounds Yukon Gold potatoes, scrubbed and diced (907 g)
• 1 medium yellow onion, finely diced (150 g)
• 4 cups chicken or vegetable broth (960 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 cup evaporated milk (240 g)
• 1 1/2 cups sharp cheddar, freshly shredded (170 g)
• Cooked bacon and sliced scallions, optional for topping (85 g)

Instructions

1. Combine. Add potatoes, onion, broth, garlic powder, thyme, salt, and pepper to a 5- or 6-quart slow cooker. Stir well and press the potatoes beneath the broth. Cover the cooker tightly.
2. Cook. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Potatoes are ready when a fork slides through the centers and they crush easily against the insert wall.
3. Check texture. Turn the slow cooker to warm. Stir from the bottom, checking several potato pieces. If any centers remain firm, cover and cook another 20 minutes before continuing.
4. Mash. Use a potato masher directly in the insert. Press through about half the potatoes, leaving visible chunks throughout the soup. This creates thickness without a blender or a separate pan.
5. Finish. Stir in evaporated milk. Add cheddar in three batches, stirring until each batch melts before adding the next. Cover on warm for 10 minutes, then stir until the soup looks creamy and even.
6. Serve. Taste and adjust pepper or salt if needed. Thin with warm broth, a few tablespoons at a time, if the soup is thicker than desired. Ladle into bowls and add optional bacon, scallions, or extra cheddar.

Notes

• Use Yukon Gold potatoes for tender skins and sturdy chunks. Russets work after peeling, but their texture becomes softer and more broken down after mashing.
• Freshly shredded cheese gives the smoothest finish. If using packaged shredded cheese, add it slowly and stir thoroughly between additions.
• Leftovers thicken in the refrigerator. Reheat gently and stir in warm broth until the soup returns to a loose, spoonable consistency. Keep bacon and scallions separate until serving.

Nutrition Facts