How to make it

  • Add stock, potatoes, celery, onion and broccoli to slow cooker.
  • Cook on low for 3-4 hours until potatoes are very soft.
  • Using an immersion blender, or batching in a regular blender, carefully blend so that there are no large chunks of veggies. You can blend as much, or as little as you want, but I blended the devil out of mine to get it to the same consistency as the restaurant's. :-)
  • Add back to slow cooker and add cream cheese and stir until well melted. Use the blender, again, if you need to to blend it in.
  • Add cheese, paprika and cayenne and stir and heat until melted. (I lowered my temp to "warm" for this, but it will depend on your slow cooker)
  • Add cream, salt and pepper and stir, again. Serve when heated through.
  • **This can easily be done on the stove top, too, I just have been trying to use my slow cooker as a cooking option even more, lately. I like the ability to leave it, even on days I'm home. It still equals less time in the kitchen for me. :-)

Reviews & Comments 2

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Cheesy potato goodness! Since I just made this for myself I blended the heck out of it (the fam likes chunky) and I enjoyed every smooth bite :) I used sharp cheddar. More in the IMI Potato Y Cheese Soup
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  • mrpiggy 6 years ago
    I love potato cheese soup. Thanks for sharing
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    " It was excellent "
    mommyluvs2cook ate it and said...
    This sounds like a good lunch for tomorrow! Have all the ingredients too, can't wait!
    Was this review helpful? Yes Flag

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