Friday, December 28, 2007

Recipe: Baked Potato Soup

From Southern Living Slow-Cooker Cookbook

Prep: 21 minutes
Cook: 4 hours or 8 hours
Makes: 12 cups

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)

1 large onion, chopped (1 1/2cups)

3 (14-ounce) cans chicken broth with roasted garlic - I used 1 with roasted garlic & 2 plain

1/4 cup butter

2 1/2 teaspoons salt

1 1/4 teaspoons pepper

1 cup whipping cream or half & half

1 cup (4 ounces) shredded sharp cheddar cheese

3 tablespoons chopped fresh chives

1 (8-ounce) container sour cream (optional)

4 bacon slices, cooked and crumbled

shredded cheddar cheese

1. Combine first 6 ingredients in a 5-quart slow cooker.

2. Cover and cook on high 4 hours or low 8 hours or until potato is tender.

3. Mash mixture until potatoes are coarsely chopped and soup in slightly thickened; stir in cream, cheese and chives.

4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.

To print this recipe only, click here. For more recipes from, click here or click the recipe label below.

1 comment:

Bridget said...

sounds great! Thanks... I'll have to print it out.;)