Potato Pimento Cheese Soup | Slow Cooker
Potato Pimento Cheese Soup | Slow Cooker is a main course that serves 8. For $1.92 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 447 calories, 21g of protein, and 31g of fat. A mixture of shredded cheddar cheese, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 148 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Call Me PMC. From preparation to the plate, this recipe takes about 4 hours. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. If you like this recipe, you might also like recipes such as Slow Cooker Ham and Potato Cheese Soup, slow cooker potato soup, and Slow Cooker Potato Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
3 tablespoon all purpose flour
4 to 6 slices of bacon, cooked and crumbled
6 cups chicken broth or stock
1 cup half and half
1/2 cup onion, diced
1 (4 ounce) jar, diced pimento peppers, drained, reserve some for garnish
2 to 3 pounds potatoes, peeled and diced
salt and freshly ground black pepper
4 cups cheddar cheese, shredded (I used a mild cheddar cheese), reserve some for garnish
3/4 cup sour cream, if desired
Equipment:
slow cooker
immersion blender
potato masher
blender
Cooking instruction summary:
Add onion and potatoes to slow cooker.Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.Check potatoes. They are done when they are fork tender.When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.Meanwhile, toss grated cheddar in flour to coat.After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.Serve with sour cream, bacon.Garnish with shredded cheddar cheese and pimento
Step by step:
1. Add onion and potatoes to slow cooker.
2. Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.Check potatoes. They are done when they are fork tender.When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.Meanwhile, toss grated cheddar in flour to coat.After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.
3. Serve with sour cream, bacon.
4. Garnish with shredded cheddar cheese and pimento
Nutrition Information:
covered percent of daily need
