Crockpot Potato Soup

by admin on June 27, 2012

5 Idaho potatoes, cubed
1 onion, diced
2 t dried mustard
3 T butter
3 T flour
1/2 t salt
1/2 t pepper
2 T fresh thyme
1 cup milk
2 cups chicken broth
1 cup cheddar
1/2 cup sour cream

Place potatoes and onion in the slow cooker. In a saucepan, melt butter. Sprinkle on flour and let cook for 2 minutes. Add spices. When spices are fragrant, whisk in milk. Add chicken broth. Pour over potatoes. Cook on low for 6-8 hours.* Turn off heat. Stir in cheddar and cool one hour. Set aside 2 cups of potatoes, pour the rest of the mixture into blender with sour cream and puree until smooth. Serve with a dollop of sour cream and chopped scallions if desired.

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