Baked Potato Soup

Name: Baked Potato Soup
Prep time: 21 min
Cook time: 6 h
Total time: 6 h 21 min
Yield: 12 cups, 8-12 serving(s)
Ingredients: 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.); 1 large yellow onion, chopped (about 1 1/2 cups); 1190.67 g organic low sodium chicken broth (5 1/4 cups); 1 whole garlic clove, smashed with the back of your knife; 59.14 ml butter; 9.85 ml salt; 6.16 ml fresh ground pepper; 236.59 ml fat-free half-and-half (can substitute whipping cream); 236.59 ml shredded reduced-fat sharp cheddar cheese (4 oz.); 44.37 ml chopped fresh chives (can substitute finely chopped scallions or green onions); 236.59 ml light sour cream (optional); 4 slice bacon, cooked crisp and crumbled; additional shredded cheddar cheese

Submitted by Battle in Seattle

"I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed."

Download

Ready In:: 6hrs 21mins
Ingredients:: 13
Yields:: 12 cups
Serves:: 8-12

ingredients

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
1 large yellow onion, chopped (about 1 1/2 cups)
1190.67 g organic low sodium chicken broth (5 1/4 cups)
1 whole garlic clove, smashed with the back of your knife
59.14 ml butter
9.85 ml salt
6.16 ml fresh ground pepper
236.59 ml fat-free half-and-half (can substitute whipping cream)
236.59 ml shredded reduced-fat sharp cheddar cheese (4 oz.)
44.37 ml chopped fresh chives (can substitute finely chopped scallions or green onions)
236.59 ml light sour cream (optional)
4 slice bacon, cooked crisp and crumbled
additional shredded cheddar cheese

directions

Combine first 7 ingredients in a 5-quart slow-cooker.
Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in half-n-half, cheese, and chives.
In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

Questions & Replies

Got a question? Share it with the community!

Reviews

We really enjoyed this soup. I made it with very few changes, just left out the butter (cholesterol watchers) and salt (have a sodium-free kid). Par-boiled the potatoes and onions and threw them in the crock pot with everything up to the pepper. Whend they were tender, I whipped it a bit with my immersion blender, then added the rest and stirred it in. Very comforting on a cold night in the north. Will make again! Thanks.

Messy44
This is fabulous. I love how easy it is to prepare. I think a lot of the richness of taste comes from using the chicken broth. I went with full-fat half-and-half and added 10 slices of bacon (we love bacon!). I also dumped the bacon and sour cream right into the soup rather than serving separately. This was perfect for a chilly fall night, thank you so much for sharing this recipe!

sarikat
I really enjoy potato soups, but don't usually peel the potatoes! Didn't for this recipe either, & considering how small the potatoes were chopped, that was no problem! When it came to mashing, I only mashed about half of them, leaving the rest in small chunks! I also left out the optional sour cream & cut the amount of bacon in half! Would love to have eaten all of this myself, but instead opted to share about half of it with a couple of neighbors who enjoyed it as much as we did! Thanks for sharing the recipe! [Tagged, made & reviewed as part of my Soup's On theme in My-3-Chefs]

Sydney Mike
Very delicious!

BBT Girls
This was so thick and hearty, and I didn't feel bad about eating a huge bowl because of all of the reduced-fat ingredients. I made it pretty much as written, using scallions as opposed to chives (just what I had in the house) and omitting the bacon and sour cream garnish to save those extra calories. I'll definitely be making this again. Thank you for posting! Reviewed for My-3-Chefs - November '08.

DreamoBway

see 2 more reviews

RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

View Full Profile