12 February 2016

We’ve made this simple slow-cooker creamy and cheesy potato soup a couple times lately so I thought I would add it here


8-10 Medium Potatoes - peeled and diced
2 Tbsp Minced Dried Onion
2 Tbsp Celery Flakes
2 tsp Minced Garlic
3 C Water (may need a little more to cover the potatoes)
2 Cubes Chicken Bouillon
2 1/2 C Milk
3 Tbsp Butter
1 - 2 Tbsp Flour
1/2 tsp Dried Thyme
1 - 2 C Grated Sharp Cheese
Salt and Pepper to taste.


Place potatoes, onion, celery, garlic, water, and bouillon in a 4-5 quart slow-cooker. Cover and cook on low for 5-6 hours until potatoes are tender. Use a potato masher to coarsely mash the potatoes.

In a small pan create a roux by melting the butter and whisking in the flour until smooth. Add the milk and continue whisking until the milk is warm.

Stir the milk into the mashed potatoes slowly. Add cheese, thyme, sale and pepper and cook on low another 30 minutes.

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