POTATO SOUP RECIPE
💡 Chef’s Tips & Tricks
- Best Potato Choice: Russet potatoes break down slightly to create an extra creamy broth, while Yukon Golds hold their shape better for chunkier bites! 🥔
- Cheesy Thickness: Shred your own cheddar cheese from a block—pre-shredded bag cheese contains anti-caking agents that can prevent it from melting as smoothly. 🧀
- Slow Cooker Option: Add potatoes, onion, garlic, broth, and seasonings to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, then mash and stir in cream, sour cream, and cheese 30 minutes before serving! ⏲️
