Slow Cooker Parmesan Potato Soup
Servings: 5
Ingredients
- 2½ lb russet potatoes about 8 medium
- 1 small onion diced
- ¼ c jarred roasted bell pepper
- 1 clove garlic minced
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 c chicken broth 1 carton
- 2 c heavy cream divided
- 2 Tb cornstarch
- ¾ c Parmesan cheese shredded or grated (extra for serving)
- 5 or 6 slices beef bacon or turkey
Instructions
- To begin, scrub the russet potatoes.
- Peel the potatoes and cut them into ¾ inch pieces. I don’t fully peel the potatoes, because I like the texture that some peel gives the potatoes. You can do whatever you prefer. Place the potatoes in you slow cooker.
- Dice the small onion.
- Dice the jarred roasted bell pepper.
- Add those to your slow cooker along with the minced garlic, thyme, salt, freshly ground black pepper, and the chicken broth. Stir it all together, cover, and cook on low for 5-6 hours.
- After the soup has cooked, in a measuring cup, measure out ½ cup of the heavy cream. To that, add the cornstarch. Whisk them together until the cornstarch is mixed in and smooth. Add in the remaining 1½ cup of heavy cream.
- Give it a stir and pour it into the soup.
- Add in the Parmesan cheese. Stir the soup, cover, and cook on high for 30 minutes. While it cooks, fry up a few slices of beef bacon and then give them a rough chop.
- Serve the soup topped with some of the beef bacon and a little extra Parmesan cheese.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/parmesan-potato-soup/Nutrition
Serving: 1c | Calories: 626kcal | Carbohydrates: 53g | Protein: 19g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 835mg | Fiber: 5g | Sugar: 8g
