Ingredients and Weight:
- Potatoes: 500 grams (about 2 large potatoes)
- Cream: 250 ml
- Butter: 50 grams
- Salt: 1 teaspoon
- Black pepper: 1/4 teaspoon (ground)
- Cheddar cheese: 100 grams (optional, for topping)
- Freshly chopped herbs, such as basil or parsley: 1 tablespoon (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 4-6 hours (slow cooker setting)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and cube the potatoes into bite-sized pieces.
- In a slow cooker, combine the potatoes, cream, butter, salt, and black pepper.
- Add enough water to cover the potatoes by about an inch.
- Set the slow cooker to low and cook for 4-6 hours until the potatoes are tender.
- Check the seasoning and adjust if necessary.
- Serve the soup in bowls and top with chedda cheese and freshly chopped herbs (if using).
Nutritional Information:
(Based on the given ingredients)
Per serving (assuming 8 servings):
Calories: Approx. 300-350 (depending on the addition of cheese and herbs)
Fat: 20-25g
Carbohydrates: 35-40g
Protein: 5-7g
(Note: These values may vary slightly based on specific ingredients used.)
Dish Characteristics:
- Rich and creamy texture from the combination of potatoes and cream.
- Slow-cooked for a rich flavor and tender potatoes.
- Can be customized with different toppings or flavorings.
User Comments:
- "This soup was so comforting! Perfect for a cold winter's day."
- "The slow cooker did its job perfectly, the soup was so creamy and delicious."
- "Added some extra cheese and herbs, made it even better!"
Special Precautions and Tips:
- Ensure the slow cooker is set to low to avoid burning the soup.
- Check the seasoning periodically to ensure it meets your taste.
- For a thicker soup, puree a portion of the cooked potatoes before adding them back to the soup.
- Toppings like cheese and herbs are optional but add a nice flavor and texture to the soup.
