Slow Cooker Potato Soup with Heavy Cream recipe
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Ingredients
- 5 cups water 5 cups cubed potatoes 2 cups chopped onion ½ cup chopped celery ¼ cup salted butter 4 cubes chicken bouillon 2 teaspoons salt 1 teaspoon ground black pepper 1 pinch garlic powder 1 cup cold water 1 ½ tablespoons cornstarch 1 pint heavy whipping cream 1 (12 ounce) can evaporated milk 1 tablespoon chopped fresh chives, or to taste
Nutrition Info
- 333.1 caloriescarbohydrate: 23.2 gcholesterol: 87.5 mgfat: 25 gfiber: 2.4 gprotein: 5.6 gsaturatedFat: 15.5 gservingSize: -sodium: 1028 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Potato Soup with Heavy Cream
Directions
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Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.