Stewing pot Potato Soup-a simple and delightful moderate cooker supper!


2 pounds of potatoes, stripped and diced into ½ inch pieces (I utilized Yukon gold)

1 medium yellow onion, diced

4 cloves of garlic, minced

4 cups of juices (I utilized veggie soup)

4 tablespoons of margarine

¼ cup of universally handy flour

2 cups of milk (can utilize any milk that you incline toward for a thicker soup, I recommend entire milk or even cream)

1 teaspoon of salt

½ teaspoon of dark pepper

1 cup of cheddar, destroyed

½ cup of sharp cream


In a stewing pot, consolidate onion, potatoes, garlic, and juices. Cook on higher for 3-4 hours or low for around 6 hours.

Around 20 minutes before you’re prepared to serve the soup, make your flour blend. Dissolve spread in a medium pan. When softened, speed in the flour and cook for an extra moment, mixing oftentimes.

Mix in the milk and bring it to a stew. Cook for an extra couple of minutes until the sauce has thickened extensively.

Pour the sauce, destroyed cheddar, sharp cream, and salt and pepper into the moderate cooker and mix to join.

Utilizing an inundation blender (or customary blender if necessary), puree about ⅓ of the soup (or more whenever wanted).

top with your preferred potato fixings and Appreciate!

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