We still weren't quite having cool fall weather when I made this soup but I made it anyway, maybe in the hopes that autumn weather would arrive. Plus I love potato soup. When Marie Callendars used to be nearby (it's been closed for awhile in my area), I would always order the potato cheese soup. I love the creamy texture and it was comfort food all the way. At Red Lobster, my guilty pleasure is the creamy potato bacon soup they serve in a toasted sourdough boule (little bread bowl). Talk about cardo loading. But it's so good.
Similar recipes on pinterest caught my fancy and I tried this one out. I modified the recipe slightly to get the thick, creamy texture I prefer and added cheddar cheese to make it more of a potato cheese soup. Please click on the recipe title above to get the original recipe. To serve, I hollowed out a mini sourdough boule, toasted it in the toaster oven and filled it with the soup.
4 cups diced potatoes (I used Yukon Gold and Russet)
1 can whole kernel corn, drained
1 can cream-style corn
1 can evaporated milk
1/2 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 cup diced ham
1/2 cup shredded cheddar cheese
- Spray a slow cooker with nonstick cooking spray. Put all ingredients except the ham and cheese in a slow cooker.
- Cover and cook on high for 3 to 4 hours (or 6 to 8 hours on low) or until the potatoes are tender. 30-45 minutes before the soup is done, remove 1 to 1 1/2 cups of the mixture (potato chunks, corn and all) and puree in a blender until a thick paste consistency. Return to the slow cooker, add the chunks of ham and cheddar cheese and continue cooking. Stir to incorporate the melted cheese into the soup.
- Season with optional salt and pepper when you serve.