Baked Potato Soup
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“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.”
Baked Potato Soup
0 recipe photos
READY IN:6hrs 21mins |
SERVES:8-12 |
YIELD:12 cups |
UNITS:Metric |
Ingredients Nutrition
- 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.
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Baked Potato Soup