Sunday, June 30, 2013

Crock Pot Loaded Baked Potato Soup



6 large baking potatoes, peeled, cut in 1/2-inch cubes

1 large onion, chopped

1 quart chicken broth

3 cloves garlic, minced (or pressed)

1/4 cup butter

2 1/2 teaspoons salt

1 teaspoon pepper

1 cup cream or half-and-half cream

1 cup shredded sharp Cheddar cheese

3 tablespoons chopped fresh chives

1 cup sour cream (optional)

8 slices bacon, fried & crumbled

cheese, for sprinkling


Combine first seven ingredients in a large crock pot; 

cover and cook on HIGH for 4 hours or LOW for 8 hours 

potatoes should be tender.

Mash mixture until potatoes are coarsely chopped 

and soup  is slightly thickened. 

Stir in cream, cheese and chives.

Of course you can make this low fat by keeping out the

bacon (yeah, right!) , using yogurt for the sour cream 

and milk for cream,  but you would need to add a thickener

like cornstarch or flour. Also, vegetable oil for the butter etc.

Disclaimer: This is NOT my own personal recipe. I found it on a site that did not have a Pinterest link so I placed it here to remember and easily link. Thank you.

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