Favorite Potato Soup by @shelbyrobertsonrealtor

4h45

6 servings

🥔

960 ml

Potatoes

🧅

100 g

Onion

🍲

710 ml

Chicken broth

🧈

57 g

Butter

🌾

30 g

Flour

🥛

60 ml

Sour cream

🥛

360 ml

Heavy cream

🧂

3 g

Salt

⚫

0.5 g

Pepper

  1. Peel
    • Russet potato

    Peel and dice 4 cups of russet potatoes into bite-size pieces.

  2. Dice
    • Onion

    Dice 1 small onion into small, even pieces.

  3. Add
    • Russet potato
    • Onion
    • Chicken broth

    Add the diced potatoes, diced onion, and 3 cups chicken broth to the slow cooker.

  4. Cook
    • Potatoes

    Cover and cook until the potatoes are fork-tender, using low heat for 240 to 360 minutes or high heat for 180 to 240 minutes.

  5. Melt
    • Butter
    • Potatoes

    About 30 minutes before the potatoes finish cooking, melt 4 tablespoons butter in a medium saucepan over medium heat.

  6. Whisk
    • All-purpose flour

    Whisk in 1/4 cup all-purpose flour and cook the roux until bubbly, about 1 minute.

  7. Whisk
    • Heavy cream

    Slowly whisk 1 1/2 cups heavy cream into the roux until the sauce is smooth and thickened.

  8. Whisk
    • Sour cream

    Whisk in 1/4 cup sour cream until fully incorporated and creamy.

  9. Pour
    • Sour cream

    Pour the cream mixture into the slow cooker and stir the soup thoroughly.

  10. Season
    • Salt

    Season with salt and black pepper, then cook covered on high heat for 20 to 30 minutes until thick and hot.

  11. Ladle
    • Potatoes

    Ladle the hot potato soup into bowls and serve with preferred baked-potato-style toppings if desired.

Favorite Potato Soup by @shelbyrobertsonrealtor

4h45

6 servings

🥔

960 ml

Potatoes

🧅

100 g

Onion

🍲

710 ml

Chicken broth

🧈

57 g

Butter

🌾

30 g

Flour

🥛

60 ml

Sour cream

🥛

360 ml

Heavy cream

🧂

3 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/11

    Peel and dice 4 cups of russet potatoes into bite-size pieces.

    🥔Russet potato
    🔪Chef's knife
    🪵Cutting board
    🥄Measuring cups

  2. Step 2/11

    Dice 1 small onion into small, even pieces.

    🧅Onion
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/11

    Add the diced potatoes, diced onion, and 3 cups chicken broth to the slow cooker.

    🥔Russet potato
    🧅Onion
    🍲Chicken broth
    🥄Measuring cups
    🥄Wooden spoon

  4. Step 4/11

    Cover and cook until the potatoes are fork-tender, using low heat for 240 to 360 minutes or high heat for 180 to 240 minutes.

  5. Step 5/11

    About 30 minutes before the potatoes finish cooking, melt 4 tablespoons butter in a medium saucepan over medium heat.

    🧈Butter
    🍲Medium saucepan
    🥄Measuring spoons

  6. Step 6/11

    Whisk in 1/4 cup all-purpose flour and cook the roux until bubbly, about 1 minute.

    🌾All-purpose flour
    🍲Medium saucepan
    🥄Whisk
    🥄Measuring cups

  7. Step 7/11

    Slowly whisk 1 1/2 cups heavy cream into the roux until the sauce is smooth and thickened.

    🥛Heavy cream
    🍲Medium saucepan
    🥄Whisk
    🥄Measuring cups

  8. Step 8/11

    Whisk in 1/4 cup sour cream until fully incorporated and creamy.

    🥛Sour cream
    🍲Medium saucepan
    🥄Whisk
    🥄Measuring cups

  9. Step 9/11

    Pour the cream mixture into the slow cooker and stir the soup thoroughly.

    🍲Medium saucepan
    🥄Wooden spoon

  10. Step 10/11

    Season with salt and black pepper, then cook covered on high heat for 20 to 30 minutes until thick and hot.

    🧂Salt
    ⚫Black pepper
    🥄Measuring spoons
    🥄Wooden spoon

  11. Step 11/11

    Ladle the hot potato soup into bowls and serve with preferred baked-potato-style toppings if desired.

    🥄Ladle

Composition

Ingredients

Types

Vegetables, Broth, Meat, Dairy, Fat, Seasoning

Ingredients

Potatoes, Onion, Chicken broth, Butter, Flour, Sour cream, Heavy cream, Salt, Pepper

Notes

Potatoes (about 3-4 large russet potatoes, peeled and diced), Onion (small, diced), Heavy cream (half and half will also work), Salt (to taste), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

to inform

Calories

465 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 39g, Fat: 33g, Fiber: 4g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 135mg, Potassium: 690mg, Sodium: 720mg, Iron: 2mg

Vitamins

Vitamin C: 17mg, Vitamin A: 450mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

4 hours 30 minutes

Overall

4 hours 45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Chef's knife, Cutting board, Measuring cups, Measuring spoons, Medium saucepan, Whisk, Wooden spoon, Ladle

Appliances

Slow cooker, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Weeknight meal, Winter, Comfort food, Family meal

Origin

Source

Platform

instagram

Original Creator

@shelbyrobertsonrealtor

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Thick, Smooth, Tender, Hearty

Flavors

Savory, Rich, Buttery, Creamy, Mild, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 to 4 days (Cool before refrigerating,Store in an airtight container,Reheat gently while stirring), freezer : 2 to 3 months (Store in freezer-safe airtight containers,Leave space for expansion,Cream-based soup may separate when thawed,Reheat gently and whisk to recombine)