Crockpot Potato Soup

Being a bit overzealous, we bought way too many potatoes for Thanksgiving.  So what do 2 people do with 10 pounds?  Have potatoes with every meal!  This recipe yielded, again, way too much soup for 2 people.  Luckily it freezes well!

Once it's all done cooking, you may think that it'll be too watery.   But don't worry, it's not.  It's soup after all.
Be careful if you're blending the hot mixture.  Mine got done at 10:30 at night, so I let it cool down overnight and blended in the morning and then reheated it.  So once all it was all done blending (about 4 batches) I placed it all in a large pot on the stove and mixed well.   

Looking closely at the picture below, you can see the different levels of blending I did to the soup.  Creamy, almost veloute (which was brilliant) to a bit course and chunky.


8 cups of potatoes, peeled and diced into small cubes
10 cups of chicken stock
1 medium onion, diced
2 tbsp. minced garlic
1 cup of labne
Salt and pepper to taste
1/2 cup of cheddar cheese
1/4 cup of blue cheese

On stove, place onions in pan, cook until soft.
Add Add potatoes, cooked onion, garlic, and chicken stock to slow cooker.
Cook on high for 6 hours or low for about 10 hours
Add softened labne and cheese to crockpot and stir.
Puree in blender until you've reached the desired consistency and blended all your soup.
(Be careful blending hot soup!!!)

Stir well and top with some crumbles of bacon, a dollop of labne or chives!

Stay hungry my friend!