Slow-cooker german potato salad
Delicious slow-cooker German potato salad with tangy mustard dressing, crispy bacon, and flavorful herbs. Perfect for a hearty and satisfying meal!
Ingredients:
- 1360g small russet potatoes, peeled and chopped
- 4 cups unsalted chicken broth or vegetable broth
- 3 cloves garlic, smashed
- ½ teaspoon salt
- 1 bay leaf
- ½ cup half-and-half
- ¼ teaspoon ground pepper
- ¾ cup shredded Cheddar cheese
- 6 tablespoons whole-milk plain Greek yogurt
- 6 tablespoons chopped scallions
- 3 slices center-cut bacon, cooked and crumbled
Instructions:
- Combine potatoes, broth, garlic, salt, and bay leaf in a 6-quart slow cooker. Cover and cook on Low setting until the potatoes are soft, around 6 hours. Switch off the slow cooker.
- Discard the garlic and bay leaf. Add half-and-half and pepper to the potatoes; use a potato masher to blend the mixture, leaving some chunks.
- Transfer half of the potato mixture into a blender. Cover the blender tightly and remove the center cap to release steam. Place a clean towel over the top. Blend for 10 seconds. (Be careful when blending hot liquids.) Pour the blended soup back into the remaining potatoes in the slow cooker; stir well. Divide the soup into 6 bowls. Sprinkle with cheese, yogurt, scallions, and bacon evenly.
Summary:
- Calories: 1744 kcal
- Fat: 47 g
- Protein: 51 g
- Carbs: 286 g
- Potassium: 7117 mg
- Magnesium: 414 mg