Simple and Satisfying. Two great words to describe this slow cooker soup. The simplicity is in the preparation. The flavor is anything but simple thanks to our Loaded Potato Skin Blend. Filled with herbs, spices and cheddar, Loaded Potato Skin Blend is a potato’s best friend. Use it on baked potatoes, oven fried spuds or in this soup. It really delivers!
4 hrs in a Slow Cooker
Serves 4-6Rating
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Loading...| 2 lbs Yukon Gold potatoes, diced | |
| 4 cups vegetable stock | |
| 1 yellow onion, diced very small | |
| 2 Tbl Shallot Extra Virgin Olive Oil | |
| 2 Tbl Loaded Potato Skin Blend | |
| 1 tsp Roasted Garlic Sea Salt | |
| 1/2 tsp Ground White Pepper | |
| 2 Tbl cornstarch | |
| 1 can evaporated milk | |
| Grated cheddar cheese, for serving | |
| Cooked Bacon, for serving | |
| Sliced chives or green onion, for serving | |
| Sour cream, for serving |
| 1. | In a slow cooker, combine the diced potatoes, stock, diced onion, Shallot Extra Virgin Olive Oil, Spud Spice with Cheddar, Roasted Garlic Sea Salt and white pepper. Cook on high for 4 hours. |
| 2. | Create a slurry by whisking the cornstarch and evaporated milk together until very smooth. In the last 30 mins of cooking, add the slurry. Replace the lid, and continue cooking for 30 mins. |
| 3. | Taste and adjust with more Roasted Garlic Sea Salt and white pepper. Serve with lots of cheddar cheese, crispy bacon, sliced chives and a big dollop of sour cream. |
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