Slow-Cooked Creamy Tuber and Cheese Potage Recipe

Introduction

This Slow-Cooked Creamy Tuber and Cheese Potage is a comforting, rich soup perfect for cozy days. Featuring tender root vegetables, sharp cheddar, and smoky bacon, it delivers deep flavors with minimal effort. Slow cooking melds the ingredients beautifully for a velvety texture and satisfying taste.

Ingredients

• 4–5 medium Russet potatoes, chopped into 1–2 inch segments
• 2 (14 oz.) cans chicken broth
• 1 (10.5 oz.) can condensed cheddar cheese soup
• ½ medium onion, roughly chopped
• 3 cloves garlic, minced
• Salt and ground black pepper, to taste
• 2 cups half-and-half
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• ½ cup sour cream
• 2 cups shredded cheddar cheese, divided
• 8 slices cooked bacon, chopped
• ½ cup chopped green onions

Instructions

1. Step 1: In the slow cooker, combine chicken broth, cheddar cheese soup, chopped potatoes, onion, garlic, salt, and pepper. Stir well to mix.
2. Step 2: Cook on Low for 4–6 hours or on High for 3–3½ hours.
3. Step 3: When about 30 minutes remain, mash roughly half of the cooked potatoes in the pot, leaving some chunks for texture.
4. Step 4: In a medium pan, melt butter over medium heat. Gradually whisk in flour to create a roux.
5. Step 5: Slowly whisk in half-and-half, stirring frequently until the mixture thickens.
6. Step 6: Pour the thickened half-and-half mixture into the slow cooker. Add sour cream and 1 cup of shredded cheddar cheese, stirring to combine.
7. Step 7: Stir the potage occasionally during the last 30 minutes to blend flavors and melt the cheese.
8. Step 8: Serve hot. Top each bowl with remaining cheddar cheese, bacon, and chopped green onions as desired.

Tips & Variations

• For a smoother texture, use an immersion blender after mashing the potatoes.
• Substitute smoked sausage for bacon to vary the smoky flavor.
• Add chopped carrots or celery with the onions for extra depth.
• Use low-fat dairy options to lighten the soup without sacrificing creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potage without a slow cooker?

Yes, you can make it on the stovetop by simmering the ingredients over low heat for about 1 to 1½ hours, stirring occasionally until the potatoes are tender and flavors meld.

Is it possible to make this recipe dairy-free?

You can substitute dairy items with plant-based alternatives like coconut milk or cashew cream, and use dairy-free cheese to make a similar creamy potage suitable for dairy-free diets.

Slow-Cooked Creamy Tuber and Cheese Potage Recipe

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★★★★★

4.6 from 66 reviews

• Author: Hugo
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Slow-Cooked Creamy Tuber and Cheese Potage is a comforting and hearty soup, combining starchy root vegetables with creamy cheddar cheese and smoky bacon. Slow-cooked to perfection, it offers a velvety texture with a delightful blend of savory flavors, making it a perfect cozy meal for chilly days.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 4–5 Medium Russet potatoes, chopped into 1–2 inch segments
• ½ Medium onion, roughly chopped
• 3 cloves garlic, minced

Liquids and Dairy

• 2 (14 oz) cans chicken broth
• 1 (10.5 oz) can condensed cheddar cheese soup
• 2 cups half-and-half
• ½ cup sour cream
• 4 tbsp unsalted butter

Thickening Agent

• ¼ cup all-purpose flour

Additions and Garnishes

• 2 cups shredded cheddar cheese, divided
• 8 slices cooked bacon, chopped
• ½ cup chopped green onions
• Salt and ground black pepper to taste

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Instructions

1. Combine Ingredients in Slow Cooker: In your slow cooker, add the chicken broth, condensed cheddar cheese soup, chopped potatoes, onion, minced garlic, salt, and black pepper. Stir everything thoroughly to combine all the ingredients.
2. Set Cooking Time: Cover and cook on Low for 4–6 hours or on High for 3–3½ hours.
3. Partially Mash Potatoes: When there are about 30 minutes remaining on the cook time, use a masher to crush roughly half of the cooked potatoes in the slow cooker, leaving the rest chunky to enhance texture.
4. Prepare Roux Mixture: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour to make a roux, stirring constantly to avoid lumps.
5. Add Half-and-Half: Slowly pour in the half-and-half while continuing to whisk. Cook the mixture for several minutes until it thickens visibly.
6. Add Dairy Mix to Slow Cooker: Transfer the thickened half-and-half mixture into the slow cooker. Stir in the sour cream and one cup of the shredded cheddar cheese.
7. Finish Cooking and Stir: Continue cooking the soup for the remaining 30 minutes, stirring occasionally to fully incorporate all ingredients and melt the cheese evenly.
8. Serve and Garnish: Ladle the creamy potage into bowls and top with the reserved shredded cheddar cheese, chopped cooked bacon, and chopped green onions as desired.

Notes

• For a smoother texture, blend the soup halfway through cooking before adding the dairy mixture.
• Adjust seasoning with additional salt and pepper according to taste before serving.
• Substitute half-and-half with whole milk for a lighter version, but the soup might be less creamy.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (slow cooker)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker soup, creamy potato soup, cheddar cheese potage, comfort food, slow cooked cheese soup, bacon potato soup