Baked potato soup
Recipe by Judy Walton
6 large russet potatoes, peeled and cut into ½ inch cubes, about 3 ¾ lbs.
1 large onion, chopped, about 1 ½ cups
3 (14 oz.) cans chicken broth with roasted garlic
¼ cup butter
2 ½ tsps. Salt
1 ¼ tsp. freshly ground pepper
1 cup whipping cream or half and half
1 cup (4 oz.) shredded sharp cheddar cheese
3 Tbsp. chopped fresh chives
1 (8 oz.) container sour cream, optional
4 bacon slices, cooked and crumbled
shredded cheddar cheese
1. Combine first 6 ingredients in a 5 quart slow cooker
Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream. Cheese, and chives. Top with sour cream , if desired and sprinkle with bacon and cheddar cheese before serving.
main courses, soups December 08, 2013 15:35
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