Potato Pimento Cheese Soup Recipe | Slow Cooker
Studded with pimentos, this soup is creamy and hearty. It is inspired by Pimento Cheese spread so popular in the South. Serve with a salad or sandwich for an easy meal.
Servings 8 servings
Calories 388kcal
Ingredients
- 2 to 3 pounds potatoes peeled and diced
- 1/2 cup white onion diced
- 6 cups chicken broth
- 1 cup half and half
- 3 tablespoon all purpose flour
- 4 cups cheddar cheese shredded (I used a mild cheddar cheese), reserve some for garnish
- 1 4 ounce jar pimentos diced, drained, reserve some for garnish
- salt and pepper to taste
- 3/4 cup sour cream if desired
- 4 to 6 slices bacon cooked and crumbled
Instructions
- Add onion and potatoes to slow cooker.
- Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.
- Check potatoes. They are done when they are fork tender.
- When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.
- Meanwhile, toss grated cheddar in flour to coat.
- After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.
- Serve with sour cream, bacon.
- Garnish with shredded cheddar cheese and pimento
Nutrition
Calories: 388kcal | Carbohydrates: 12g | Protein: 20g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 638mg | Potassium: 329mg | Fiber: 1g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 471mg | Iron: 1mg
