Potato Soup

INGREDIENTS

  • 1 yellow onion, finely chopped
  • 1.5 lbs. Yukon gold potatoes, cut into ½-inch cubes (no need to peel)
  • 4 cups small cauliflower florets
  • 4 garlic cloves, minced
  • 1 can corn, drained
  • 3 to 4 cups vegetable broth
  • 3 sprigs fresh rosemary
  • 1 tsp. kosher salt
  • ¾ tsp. cracked black pepper
  • ½ cup heavy cream or half-and-half
  • 3 Tbsp. corn starch
  • 1 cup grated sharp white cheddar cheese
  • ⅓ cup grated Parmigiano-Reggiano cheese
  • ¾ cup plain full-fat Greek yogurt, room temperature
  • Suggested toppings: crumbled bacon or crispy pancetta, finely chopped fresh rosemary

INSTRUCTIONS

  1. Add onion, potatoes, corn, cauliflower, 3 ¼ cups of broth, rosemary, garlic, salt and pepper to a slow cooker. (You just need enough broth to cover the veggies.)
  2. Cook on HIGH for 4 hours, or LOW for 8 hours, until the potatoes and cauliflower are fork-tender.
  3. Remove rosemary sprigs (they should be almost bare). Use an immersion blender to blend about one-third of the soup. Alternatively, use a potato masher to mash some of the potatoes and cauliflower.
  4. In a liquid measuring cup, combine heavy cream or half-and-half with corn starch; mix until no clumps remain.
  5. Pour cream mixture into soup, along with cheddar, Parmesan, and Greek yogurt. Cook for 20 to 30 more minutes on HIGH, until the cheese is melted and soup is thickened.
  6. If you prefer a thinner consistency, add remaining ¾ cup of broth. Ladle soup into bowls and add toppings of choice.

NOTES

  • To Store. Refrigerate leftover soup in an airtight container for up to 5 days.
  • To Reheat. Warm individual portions in the microwave, stopping to stir every 30 seconds for more even heating. Alternatively, heat on the stovetop with a splash of milk or broth as needed until warm.
  • To Freeze. Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.