You will need a slow cooker that holds around 4 litres/7 pints for this recipe. To freeze the soup, leave to cool completely then pour into sealable containers. Freeze for up to 4 months.
At end of cook, potatoes should be fork tender. Using a hand blender or potato masher, blend till almost smooth. Stir in cream, cheese and allow to melt. Serve with a choice of toppings.
I'm always looking for new ways to use my slow cooker. So, with Thanksgiving coming up, I decided to try making slow-cooked mashed potatoes. I followed a recipe ... also use a potato ricer or ...