2 Recipes of Crowd-Pleasing Potato Soup

potato soup

Thick, warm, creamy and comforting – yes, we are talking about potato soup! It tastes so good that you run the risk of eating it all, so make sure you invite a few friends of yours to share this pleasure with you.

Potato Soup With Bacon
This potato soup is cooked in a slow cooker, so it takes some time, but no effort. If you would like to make it more flavourful, feel free to add some of your favorite spices and chives.
  1. Potatoes 3 lb.
  2. Bacon 3 slices
  3. Onion (chopped) 1 cup
  4. Water ½ cup
  5. Chicken broth 3 ½ cup
  6. Milk 2 cups
  7. Sour cream ½ cup
  8. Cheddar cheese (shredded) 1 cup
  9. Salt ½ tsp.
  10. Black pepper (ground) ½ tsp.
  11. Parsley (chopped) 4 tsp.
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  1. Fry bacon over medium heat until it gets crispy. Transfer bacon to a plate and crumble it up. Put the chopped onion into the same skillet and cook it for 3 minutes over medium heat.
  2. Peel potatoes and cut them into thick slices. Coat your slow cooker bowl with cooking spray and put the potato into it. Add onion and pour in chicken broth and water. Season with salt and pepper, mix well and cover the slow cooker. Set the slow cooker to low mode and cook for 8-9 hours, until potato slices get soft.
  3. Mash potato with blender or potato masher, gradually adding milk and ¾ cup of Cheddar. Then close the slow cooker slow back and cook the soup for 20-30 minutes more on high mode. Pour the soup into bowls, add bacon and sour cream, and sprinkle with the remaining Cheddar and chopped parsley. Serve hot.
Life & Cooking https://lifencooking.com/
Potato Soup With Thyme
Thyme flavor makes this smooth and rich soup really special. Besides, celery and parsnip add a fresh note to the creamy taste of potato and sour cream.
  1. Potatoes 1½ lb.
  2. Sour cream 1 cup
  3. Salt 2 ½ tsp.
  4. Pepper ½ tsp.
  5. Olive oil 3 tbsp.
  6. Onions 1 lb.
  7. Celery 4 stalk
  8. Parsnip ½ lb.
  9. Garlic 4 clove
  10. Thyme 8 sprigs
  11. Water 4 cups
  12. Parsley for decoration
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  1. Peel potatoes and put them into a saucepan filled with cold water, so that the potatoes are fully covered with water. Bring water to a boil, season with 2 tsp. of salt and cook over low heat for 15-20 minutes. Then drain the potatoes (reserve 1 cup of the water they were cooked in), sprinkle with ¼ tsp. of pepper, add ½ cup of sour cream and mash. If needed, add some cooking water while mashing the potatoes.
  2. Chop onions, celery and parsnips. Pour 2 tbsp. of olive oil into a large pot, heat it over medium heat and add the chopped vegetables. Season with remaining salt and pepper, stir and cover the pot with the lid. Cook for 10-15 minutes over low heat, stirring occasionally.
  3. Mince garlic and add it to the pot. Simmer for 2 minutes, then add the thyme sprigs and water, and bring to a boil.
  4. Put the mashed potatoes into the pot, stir and simmer for 2 minutes. Then take the thyme sprigs out of the pot.
  5. Blend the soup, then ladle it into bowls and drizzle with the remaining olive oil. Add 1 tbsp. of sour cream to each bowl. Decorate with parsley and serve.
Life & Cooking https://lifencooking.com/

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