Wonderful seafood and citrus combination! The lemon peel is the key element! This is one of our favorites because of my Dad! To make this recipe quickly, make sure you have all the ingredients ready and prepared.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 cups water
- 5 cups cubed potatoes
- 2 cups chopped onion
- ½ cup chopped celery
- ¼ cup salted butter
- 4 cubes chicken bouillon
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 pinch garlic powder
- 1 cup cold water
- 1 ½ tablespoons cornstarch
- 1 pint heavy whipping cream
- 1 (12 ounce) can evaporated milk
- 1 tablespoon chopped fresh chives, or to taste
Instructions
- Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
- Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 1028 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I used chicken stock in place of the water and fresh garlic. I like it thick and after using cornstarch also added about a cup of instant mashed potato flakes to thicken. Love the recipe!
Personally I never use cornstarch for potato soup. I use am immersion blender to mash a few and I find that makes itmthicl enough. I used a little less water. I also like it with corn and bacon bits just for a change.
This is amazing. The flavor is to die for. First time I made this as written, Second time I made as written and then added some finely diced carrots, 5-6 mushrooms sliced, and a small amount of diced poblano pepper. It was a hit. Either way is a winner.
I followed the recipe to a tee. Turned out perfect. Wonderful recipe! Really flavorful. I cooked the potatoes, etc. on low for eight hours as directed and the potatoes were perfectly cooked.
Very good but I felt it needed bacon bits, cheddar cheese and chives. It did not thicken enough with the cornstarch so I made a slurry of flour and water. And bingo, perfect thickener. I only cooked it for 2 hours on high and the potatoes were perfectly tender.Had I gone the amount of hours per the recipe, the potatoes would have turned into mush.
Quite frankly, I was stunned how delicious this soup was, So simple to make. So few ingredients. And… to top it off, the leftovers were every bit as good. A heart bravo. FYI I didn’t have any heavy cream, so I used whole milk. I did find evaporated milk long expired way way way back in the corner of the cupboard. Great soup for a rainy or sunny day.