Slow Cooker Potato Soup

Let those potatoes shine in this slow cooker potato soup inspired by one of my favorite quotes from the Lord of the Rings series.

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In case you missed Monday’s post, I am reliving my weekend where several friends and I had a LOTR movie marathon complete with meals to satisfy any hobbit!

After Second Breakfast and finishing the original Hobbit animated film around 11am, we partook in Elevensies which consisted of lembas bread and tea. I made one of my scone recipes without mix-ins and with gluten-free all-purpose flour, cut them into small squares, and wrapped them in green construction paper designed to resemble mallorn leaves.

Unfortunately unlike the lembas bread in the books/movies, one bite was not going to sustain us for an entire day. Or maybe it was fortunate because next up was this Slow Cooker Potato Soup for Luncheon inspired by this quote: “What’s Taters?” “Poh–Tay–Toes! Boil’em, Mash’em, Stick’em in a stew!” or in this case slow cooker “poh-tay-toe” soup!

This slow cooker potato soup was served with fresh minced chives, crumbled bacon, and shredded white cheddar to top it off, and a roll of seed bread to soak up every last bit. For the seed bread I halved the recipe for my whole wheat bread bowls, added caraway seeds to the dough, divided into 12 rolls and sprinkled more on top along with some poppy seeds.

Even though I was feeding 12 people (note the recipe I am sharing I actually doubled), I was still impressed by how quickly every single meal flew off the table. I always worry about having enough food at such events but everyone assured me that there was plenty, they just couldn’t resist finishing it all off at lightning speed!

Everyone has since requested a do-over so that they can have everything again. To that I replied most graciously for the compliment but informed them that while I do plan on hosting my annual St. Patrick’s Day party, it will be a pot-luck cause I need a break!

SLOW COOKER POTATO SOUP

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 6 Hours 30 Minutes 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter
• 1 medium yellow onion
• 2 cloves garlic, minced
• 2.5 lb. russet potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2-1/2 cups vegetable broth
• 1-1/2 cups milk
• 1/2 tsp celery seeds
• 1/2 tsp dried thyme
• 2 Tbsp cornstarch
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh minced chives
• Shredded cheddar cheese
• 4 slices bacon, cooked and chopped (optional, omit for vegetarian)

Directions

1. In a large skillet over medium heat, melt the butter. Add the onion and cook until soft and translucent. Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
2. To the bowl of a slow cooker, add the onion mixture, potatoes, carrots, broth, milk, celery seeds, and thyme. Cover and cook on low for 6 hours or until potatoes are fork tender.
3. Remove 2 tablespoons of the soup liquid and whisk in the cornstarch. Whisk back into soup and cook for another 10 minutes. Add cream, season to taste with salt and pepper, and heat for 5 more minutes.
4. Serve topped with minced chives, cheddar, and bacon.

Source: Adapted from Middle-earth Recipes and my Cheddar Baked Potato Soup.

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