Potato soup?

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Macabre:
Baked potato soup

Bake 5 lbs potatoes and let cool in skins

In large skillet on medium heat, sauté until translucent
• 4 T. butter
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 t. dried thyme
• Generous salt and black pepper

In medium saucepan over medium-high heat, make sauce
• Melt 2 T. butter
• Stir in 1/4 c. flour until slightly browned
• Whisk in 2 cups whole milk and 1/2 c. cream
• Add 1 bay leaf and whisk until thick
• Add 1 c. grated cheddar cheese and heat until melted

Prepare toppings in separate containers:
• Slice 1-2 bunches of green onions or chives
• 1 c. grated cheddar
• 1 c. sour cream (low fat is fine)

All the above can be done the day before.

To assemble the soup add to slow cooker
• White sauce and onions
• Potatoes sliced in half and scooped out in chunks (include some skins, chopped)
• Whole milk to cover
• Cook until hot, stirring occasionally and mashing some of the potatoes
• Before serving stir in 1/2 c. sour cream (lowfat is fine)

SilverLining:
I have a book called Canada's Best Slow Cooker Recipes by Donna-Marie Pye. I highly recommend any of her recipe books. I used her Potato-Leek Soup recipe. I'll post the recipe, then changes I made.

2 tbs butter or marg.
3 leeks (white parts only), trimmed, well rinsed and sliced
1 med onion
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 tsp salt
1/2 tsp black pepper
Pinch nutmeg
1 cup whipping (35%) cream
Crumbled Stilton cheese
Salt and pepper to taste

1. In a large pot, heat butter over medium-high heat. Add leeks and onion; cover, reduce heat to medium-low and cook for 10 minutes or until tender. Transfer to slow cooker.

2. Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender.

3. Transfer soup to a blender or food processor. On batches, purée soup until smooth. Season to taste with salt and pepper. Return soup to slow cooker; stir in cream. Cover and cook on high 15-20 minutes or until heated through. Crumble cheese into bottom of individual serving bowls and ladle in soil. If desired, sprinkle with additional Stilton. Season to taste with salt and pepper.

~~~

Changes I made.

Instead of butter, I used pork fat, which I cut into small cubes and added into the slow cooker with the leeks and onion.

I used small red skinned potatoes, without peeling. I cut pieces a bit bigger then I should have. I still want them bigger then "diced" but smaller then I did.

I removed almost half the potatoes and mashed with a potato masher, then returned them to the slow cooker,

The taste was perfect, but I wish. I had mashed a bit more potato or added a thickener of some sort. I wanted the broth a bit thicker.

~~~~

Next time, I'm using flour or corn starch to thicken and adding a couple cans of clams. I think this would be perfect for a clam stew.

SilverLining:
I have not yet tried this recipe, but I plan to.

https://mamashire.com/instant-pot-potato-soup-dairy-free/#tasty-recipes-14489-jump-target

--- Quote ---INGREDIENTS

1 lb bacon
5 lbs russet potatoes, peeled and cubed to 1/2″
1 tablespoon avocado or olive oil
1 large onion, diced
10 cloves garlic, minced
32 oz chicken broth, gluten-free, divided
1 1/2 teaspoon salt
13.5 oz can coconut milk*

INSTRUCTIONS
Heat oven to 400°. Line a baking pan with sides with parchment paper. Place bacon slices in a single layer in the pan and bake in the oven for 18-20 minutes.

While the bacon is baking chop the onion, mince the garlic, and peel and dice the potatoes.

Place 1 tablespoon of oil into the Instant Pot and then turn on saute. After heating a minute place onion and garlic in the pot and saute stirring frequently. After 2-3 minutes turn Instant Pot off and then add diced potatoes, 2 cups of chicken broth, and salt to the pot.

Secure lid and set the manual setting for 7 minutes.

When the bacon is done place on a paper towel-lined plate. After it cools enough crumble or chop bacon into small pieces. Set aside.

When the timer goes off on the Instant Pot carefully release pressure using the quick-release method.

Place the coconut milk, 1 cup of broth, and 1 cup of cooked potatoes into a blender. Blend for 30-60 seconds until smooth. Pour into pot and add remainder of the chicken broth and bacon. Stir and turn back on saute for a few minutes to heat through.

NOTES

*You can substitue almond milk in place of the coconut milk if needed.
--- End quote ---

I plan to cook the onions and garlic in the bacon fat. I mean….why would I throw that out and use a different oil?

However, this is a lot for 2 people. I will make less.

PurpleCat:
I have a very similar recipe that also includes cut up green beans. So yummy! I do cut back on the garlic and it is still tasty. I found the ratio of garlic to liquid too much for me.