Slow-Cooker Potato Soup Four Ways
Be sure to use waxy potatoes, such as red or Yukon Gold, in this crockpot potato soup recipe. The result will be creamier than if you use starchy varieties like russets. Load your bowl up like a classic baked potato or see Tip (below) for more ways to mix it up.
Tip: Try one of these topping combos:
--Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.
--Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.
--Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.
Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.
Equipment: 6-qt. slow cooker