This is a delicious and flavorful soup that is great for the winter. You throw all of your ingredients into the slow-cooker and let it simmer. If you like your soup extra creamy when it’s done you can take half of it out put it into a blender, blend, then add it back in.
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- 8 Cups russet potatoes, chopped
- 4 Cups carrots, chopped
- 1 large onion, chopped
- 2 Cups celery, chopped
- 4 Cups vegetable stock
- 2 Cups milk
- 3 medium cloves garlic, minced
- 1 Teaspoon kosher salt
- 1 Teaspoon ground black pepper
- 4 Cups white cheddar cheese, shredded, divided
- 1 Cup fresh parsley, chopped
Add everything, except the cheddar and parsley, into a large slow cooker and place on low heat. Cook for 2 hours then remove half of the soup and place it into a blender. Blend until smooth and creamy then add it back into the slow cooker and stir.
Turn the slow cooker to the warm setting. When ready to serve add half of the cheddar cheese and the 1 cup of parsley into the slow cooker and stir. Serve into individual bowls, then top each with 1/4 cup of cheese. Serve.