Ready In5 hr 10 min
Rating(0)CommentsRead comments
This tangy and rustic soup tastes like a loaded baked potato, especially when topped generously with Cheddar and bacon. (The Cheddar is especially key, a quick addition that takes this simple soup to another level.) Buttermilk is often thought of as a baking ingredient, but here it adds a welcome acidic tang to the potatoes. (You can substitute heavy cream, half and half or whole milk if you don’t mind losing that tang.) Leave the potatoes unpeeled for a fuller, richer potato flavor in the finished soup, and as a bonus, doing so makes the prep extra fast and easy. Before serving, coarsely crush the potatoes and fold in the buttermilk for a creamy soup that has lots of appealing texture. (If you prefer a smo…
Ready In5 hr 10 min
Rating(0)CommentsRead comments
This tangy and rustic soup tastes like a loaded baked potato, especially when topped generously with Cheddar and bacon. (The Cheddar is especially key, a quick addition that takes this simple soup to another level.) Buttermilk is often thought of as a baking ingredient, but here it adds a welcome acidic tang to the potatoes. (You can substitute heavy cream, half and half or whole milk if you don’t mind losing that tang.) Leave the potatoes unpeeled for a fuller, richer potato flavor in the finished soup, and as a bonus, doing so makes the prep extra fast and easy. Before serving, coarsely crush the potatoes and fold in the buttermilk for a creamy soup that has lots of appealing texture. (If you prefer a smoother potato soup you can blend it with an immersion or regular blender.)
or to save this recipe.
Yield:4 to 6 servings
2½ pounds Yukon Gold potatoes, cut into 1-inch chunks
3 cups chicken broth
3 garlic cloves, smashed and chopped
1 shallot, finely chopped
1 jalapeño, finely chopped
2 tablespoons unsalted butter
Fine salt
Black pepper
1 large bunch chives or 3 scallions, sliced, plus more for topping, optional
1 cup buttermilk (preferably whole-milk)
½ cup heavy cream
Shredded sharp Cheddar, crisped chopped bacon or hot sauce, or a combination, for serving
Nutritional analysis per serving (4 to 6 servings)
45 grams carbs; 48 milligrams cholesterol; 368 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 5 grams fiber; 983 milligrams sodium; 12 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Combine the potatoes, broth, garlic, shallot, jalapeño, butter, 2 teaspoons salt and several generous grinds of black pepper in a 6- to 8-quart slow cooker. Cover and cook on low for 5 to 5 ½ hours, until the potatoes are very tender. 1.
Step 2
Using a potato masher or a large fork, coarsely crush many of the potatoes, to thicken the soup to your liking. 1.
Step 3
Turn off the slow cooker. Stir in the chives then the buttermilk and heavy cream. (Don’t let the soup simmer after adding the dairy or it may break; if it does break, a quick purée with an immersion or regular blender will smooth it out.) 1.
Step 4
Serve in bowls with more salt, black pepper and desired toppings at the table.
Private Notes
Leave a Private Comment on this recipe and see it here.
0 user ratings
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.
or to save this recipe.