Crockpot Potato Soup

Patrick and I both really enjoy a good bowl of potato soup. Once the weather turned cooler one of Patrick's dinner requests was potato soup! We made this one Sunday. We started the potato soup in the crockpot in the morning and then spent the day outside planting mums and pansies. We came inside and our work was rewarded with this potato soup. 

We used inspiration from this potato soup and this potato soup; both we had made before. We decided this crockpot potato soup is equally yummy as the other potato soups we've made before but slightly easier! I did a little googling to figure out what we need to do. 

Can you guess which soup is who's? Does Patrick prefer the muffin plopped in the soup or crumbled?

And this is what we did:

Start with 4-6 potatoes and scrub them very well. Rough chop them into a 1-inch dice. Place all the potatoes into the crockpot and cover with chicken stock. Place on low for 6 hours or until the potatoes are tender when pierced with a fork. Then take a cup or so of the stock out and reserve it in case you need to add it back to the soup later. Use an immersion blender (or remove to a blender) to puree the potatoes until they reach your desired consistency. If you want it chunkier a mashed potato gadget will work too.

At this point you can finish the potato soup however you'd like! I would recommend adding some sort of cream (buttermilk or whole milk), pork (bacon bits or ham chunks), sauteed onion or leeks, and some cheese!

While you're finishing your potato soup, cook some corn muffins!

And the answer is: Patrick plops the corn muffin in the soup; Whitney crumbles it up so she can have tasty corn muffin bites!