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Rustic Cheddar Potato Soup

by evh on February 18, 2015

Rustic Cheddar Potato Soup | LocalSavour.com

Rustic Cheddar Potato Soup ~ Oh goodness this weather –– one day you are warming up and sunny, and the next day you are threatening a freeze with drizzly clouds. It is during this “season” that I love to warm-up the house, and our bellies, with the smells of a slow cooker soup. My parents came to visit last week, after a long road trip, so I wanted to have something on-hand for them to eat. A slow cooker crockpot soup seemed to be the ideal thing and it paired well with our brisk nights. I threw it all in a giant pot and let it cook down until they were ready to sit (again). What makes this soup creamy is putting half of it into the blender then adding it back into the big pot. You can leave this step out if you’d rather not deal with the blender or if you just truly like a more chunky style soup either way the results will be flavorful and hearty. I also enjoy this one with the potato skins still on but if they aren’t your thing you could always peel them off. Make a batch, then cozy up. 

Rustic Cheddar Potato Soup | LocalSavour.com

Once everything is chopped, it’s ready to slowly cook.

Rustic Cheddar Potato Soup | LocalSavour.com

Top with extra cheddar and enjoy.

Rustic Cheddar Potato Soup
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Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
2+ hours
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
2+ hours
Rustic Cheddar Potato Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
2+ hours
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
2+ hours
Ingredients
  • 8 cups russet potatoes chopped
  • 4 cups carrots chopped
  • 1 large onion chopped
  • 2 cups celery chopped
  • 4 cup vegetable stock
  • 2 cups milk I used 2%
  • 3 medium cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup fresh parsley chopped
  • 4 cups white cheddar cheese shredded
Servings: -8 servings
Units:
Instructions
  1. Add everything, except the cheddar and parsley, into a large slow cooker and place on low heat. Cook for 2 hours then remove half of the soup and place it into a blender. Blend until smooth and creamy then add it back into the slow cooker and stir together well.
  2. Turn the slow cooker to the warm setting. When ready to serve add half of the cheddar cheese and the parsley into the slow cooker and stir well. Serve into individual bowls, then top each with 1/4 cup of cheese. Serve.
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