Name: Slow-cooker roasted garlic baked potato soup
Yield: 4–6 servings
Ingredients: 3 pounds organic red potatoes; 4 cups low-sodium chicken broth; 1/4 cup white onion, diced; 1 stalk celery, chopped; 2 teaspoons Creole seasoning; 2 teaspoons black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon chili powder; 1 teaspoon paprika; 1-1/2 cups heavy cream; 1 cup Monterey Jack cheese, shredded; 1 cup Cheddar cheese, shredded; 1/4 cup roasted garlic cloves; Toppings: green onions, sour cream, cheese

Entering a kitchen in which a creamy, rich soup has been simmering for hours in a slow-cooker is like walking into your favorite restaurant — only better, because you can have seconds and thirds. And you’ll want to: This slow-cooker roasted garlic baked potato soup, inspired by Creole Contessa, is about as good as soups get — a savory combo of everybody’s favorite comfort foods: potatoes and cheese.

With this recipe, you can use russet, red or Yukon gold potatoes. These starchy varieties don’t keep their shape well when cooked, so they work well in blended soups. If you choose organic potatoes, don’t peel them for this recipe. The peels are full of disease-fighting nutrients and fiber. Plus, not peeling saves extra prep time!

ALSO TRY: Vegan cauliflower onion soup

A warning when choosing potatoes: Avoid those with a green tint to their skin. This indicates that they’ve developed a toxin due to sunlight exposure. They’re bitter and can cause some nasty effects that you are best off avoiding.

Let’s talk about the cheese. Why limit yourself to Cheddar or Monterey Jack? For a cheese that stays gooey as it cooks, you can’t beat Gruyère. If you’re not a fan of that texture, try Queso Fresco: It becomes soft but never fully melts. If you believe that there’s no such thing as too much cheese, grate some Parmigiano-Reggiano over the top of your bowl — or maybe a tad of Pepper Jack for a little bite.

To cut the fat content of this recipe slightly, you can substitute whole milk for the heavy cream, or use low-fat or skim milk and add 1 to 2 tablespoons of nonfat dry milk powder for each cup of milk.

A digital hand mixer makes prep a breeze, but an electric mixer works equally well.

No soup is complete without toppings, and this one wows with sour cream and chives, along with a bit of salt and pepper. Sides of grated cheese, bacon pieces, and a soft, warm loaf of bread will put this dish over the top.

This slow-cooker garlic baked potato soup is ideal for a cool fall or winter evening, but don’t limit it to the cooler seasons. Enjoy it sitting around a firepit under the stars, hosting a potluck — or really, just anytime. It’s that good.

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