Potato soup is a nutritious and comforting meal that will warm you up on a cold day. Potatoes are high in carbohydrates, low in fat and vitamin-rich. They are especially high in vitamin C (when the skin is eaten), and is a good source of vitamins B1, B3 and B6. Potatoes contain minerals such as potassium, phosphorus and magnesium. A bowl of hearty potato soup is healthful and delicious. It can be prepared in many ways.
Making potato soup in a slow cooker is easy enough for a novice cook, but the taste is outstanding. In a four-quart slow cooker, add six peeled and chopped medium potatoes and 1/2 cup of chopped onion. Cover the vegetables with three cups of water and two chicken bouillon cubes. Add ¼ teaspoon of black pepper. Place the lid on the slow cooker and cook on the low setting for eight to nine hours or the high setting for four to five hours.
Stir in one cup of shredded American cheese and one 12 ounce can of evaporated milk. Place the cover on and cook for an additional hour on low or for 30 minutes on high. Depending on your preference, you can either mash the potatoes slightly or use an immersion blender to make a creamier soup.
You can make a pot of potato soup in your own home for less money than the cost of a bowl at a restaurant. Bake three or four large russet potatoes for one hour. Once they are cooked and cooled, peel off the skins. Melt one tablespoon of butter in a large pot over medium-low heat. Add two tablespoons of fresh minced garlic and one medium-sized onion, chopped. Sauté until the vegetables have softened (about 10 minutes) . Mash half of the potatoes and add them to the pot.
Add two cups of chicken broth, three cups of milk, one teaspoon of salt and ¼ teaspoon of pepper. Bring the mixture to a simmer, being sure to stir occasionally so the milk doesn't burn on the bottom of the pan. Cut the remaining potatoes into half-inch cubes and add those to the soup. Cook for an additional 10 minutes. Garnish with shredded cheddar cheese, croutons, bacon, chives and sour cream.
Fit for Guests
This elegant potato soup recipe can be used as an appetizer. Heat two tablespoons of olive oil in a large pot over medium-high heat. Add two leeks (white and pale green parts sliced) and two sliced medium fennel bulbs, and sauté for seven minutes, or until softened, stirring often. Add six cups of chicken broth and six peeled and chopped russet potatoes. Simmer for 25 minutes or until the potatoes are very tender.
Using an immersion blender, puree the soup until it reaches a smooth consistency. You could also puree the soup in a blender or food processor. Pour the soup back in the pot and season with salt and pepper. For a pretty presentation, garnish the soup, ladled into bowls, with fennel fronds.