The Kitchn: The only potato soup recipe you need for fall
By Meghan Splawn
on
Classic potato soup is often served with a generous flurry of grated cheddar cheese and some crisp bacon, but let me offer a personal suggestion: crumbled cheese crackers. You'll get the salty, cheesy flavor of the cheddar with the crunch of the bacon. Heck, you could even do all three.
Once thickened, the soup will hold well in the slow cooker for about an hour-and-a-half. After that, transfer it to the fridge or freezer for long-term storage.
Slow Cooker Potato Soup
Serves 10 to 12
Prep time: 30 minutes
Cooking time: 5 hours to 6 hours
4 pounds russet potatoes (about 8 medium), peeled and diced
4 ounces pancetta, cubed
1 small onion, diced
4 cloves garlic, chopped
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