Peppery Potato Soup
Creamy, peppery potato soup with a rich broth and tender potatoes, perfect for comforting meals. Suitable for chilly days and hearty appetites.
Ingredients
Instructions
- Combine chicken broth, potatoes, onion, celery, flour, black pepper, and salt in a slow cooker; mix well.
- Cook on low for 6 to 7.5 hours.
- Stir in half and half; cover and continue to cook for 1 hour.
- Remove the slow cooker lid.
- Slightly crush the potato mixture with a potato masher. Continue to cook uncovered for an additional 30 minutes until slightly thickened.
- Just before serving, stir in butter.
- Garnish with celery leaves, if desired.
Tips & Substitutions
For a thicker soup, mash more of the potatoes or blend a portion of the soup before adding the half and half. If you're looking for a lighter alternative, substitute the half and half with unsweetened almond milk or use low-fat milk. To enhance the flavor, add a pinch of garlic powder or sauté the onion and celery before adding them to the slow cooker. This dish complements well with a side of crusty bread.
Serving Suggestions
Serve the Peppery Potato Soup hot, garnished with fresh celery leaves for a pop of color and flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside a sandwich or browse more American recipes for additional side ideas.
Storage & Reheating
Leftover Peppery Potato Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Peppery Potato Soup contains roughly 589 calories, with 19g protein, 121g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (81% of the Daily Value), and calcium (48% of the Daily Value). Note that it is relatively high in sodium, at 1528mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this Peppery Potato Soup vegetarian by substituting the chicken broth with vegetable broth. The flavor will still be rich and delicious, making it a perfect option for vegetarians or those looking to reduce meat intake.
How can I add more vegetables to this soup?
To incorporate more vegetables, consider adding diced carrots, bell peppers, or even frozen peas during the cooking process. Just be sure to adjust the cooking time slightly to ensure all the vegetables are tender and flavorful.
Can I freeze the leftovers?
Yes, this soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove, adding a bit of broth or water if needed to achieve the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).