Slow Cooker Creamy Potato Soup
This easy, wholesome slow cooker creamy potato soup is a simple dump-and-go recipe, requiring just a short list of simple ingredients and can be topped with just about anything for a warm, nourishing meal any night of the week.
- Prep time
- 10 min
- Cook time
- 5 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup raw cashews
- 8 cups chopped Yukon Gold or other waxy yellow potato
- 1 medium yellow onion (chopped)
- 3 whole medium garlic cloves (peeled)
- 2 quarts chicken stock ((or vegetable stock for vegetarian))
- 2 teaspoons kosher salt (divided)
- 2 tablespoons nutritional yeast*
- cooked, crumbled bacon
- chopped green onions or chives
- shredded cheese
- hot sauce
Instructions
- 1
Place the cashews in a small bowl and cover with an inch of water. Set aside to soak while the soup cooks.
- 2
Add the potatoes, onion, garlic, stock and 1 teaspoon salt to a 6-quart slow cooker, stirring to combine. Cook on high for 5-6 hours or low for 7-9, or until the potatoes and onions are very tender.
- 3
Drain and rinse the cashews. Add the cashews, nutritional yeast, and remaining 1 teaspoon salt to the slow cooker, stirring to combine.
- 4
Using an immersion blender, blend until just combined, being careful not to over blend. Alternatively, carefully ladle the soup in batches into a blender and blend until creamy. Return the blended mixture back to the slow cooker.
- 5
Taste and add additional salt or freshly ground pepper if desired. Ladle into bowls and add any toppings you like.