Easy Potato Soup Recipe
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Easy Potato Soup Recipe

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The slow cooker and the bread maker are about to become a permanent fixture on my counter. Today I am sharing an easy potato soup recipe that is hearty and delish (especially with the homemade bread I will be making to go with it… but that is another post).

The best potatoes for soup are “boiling potatoes” since they are lower in starch and a smidge higher in sugar. Or at least that is what I like to use when I make potato soup. A lot of recipes call for russet potatoes and I use those when I don’t have red potatoes, like today.

easy potato soup

My store was out of red potatoes and I bought a 10# bag for more than 50% savings. LOL – you know me, I love to save money when buying groceries and I was able to with very little effort by using the price match sheet. With the current sales I save a lot to make this potato soup and below are the ingredients I was able to price match for about an 80% savings:

  • Carrots
  • Celery
  • Green Onions
  • Onions
  • Potatoes

easy potato soup

The chicken broth I pulled from my stockpile, which was free when I bought it for $.50 a can at Walgreens as my “filler” item and then used a Register Reward to pay for my transaction.

easy potato soup

If you want to save on this Potato Soup Recipe or anything you are buying at the store, do this first:

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Also, below is a list of my favorite tools that I used to make this recipe {yes, I am a Pampered Chef addict!}:

Easy Potato Soup

Baked Potato Soup
 
Ingredients
  • 4 cups chicken broth
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • 2 cloves garlic, pressed
  • 6 cups potatoes, diced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1¼ cups heavy whipping cream
Instructions
  1. Turn slow cooker on high and add the chicken broth
  2. Chop the onion, carrots, celery and garlic
  3. Lightly sautee and add to slow cooker
  4. Dice potatoes and add to slow cooker
  5. Salt and pepper and cover
  6. Cover and cook on HIGH for 3 hours or until vegetables are tender.
  7. Using a hand mixer blend a small amount of the soup to make it creamy (OPTIONAL).
  8. Blend the flour and cream together and stir into slow cooker.
  9. Cover and cook for an additional 30 minutes on low..

 

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