Oh my! I usually don't like potato soups because, well, baked potatoes are my #1 favorite food and the soups don't usually have a lot of flavor. But, my, oh, my! This soup is fantastic! Make it today! My suite Tara made this the weekend of her baby shower. It's a crock-pot recipe, so you know, it's easy and dinner is ready without a lot of prep! Enjoy!!!
Baked Potato Soup
6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
3 (14-oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoon freshly ground pepper
1 cup whipping cream or half-and-half
1 cup shredded sharp cheddar cheese
bacon pieces
chopped chives
sour cream
shredded cheddar cheese
Combine first 6 ingredients in a crock pot.
Cover and cook on high for 4 hours or low for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup in slightly thickened.
Stir in cream, and cheese.
Serve with bacon pieces, chopped chives, sour cream, and cheese.
*I couldn't find chicken broth with roasted garlic. So, I just used regular broth and added garlic powder.
*I made this with crumbled pepper bacon. The bacon adds some deep flavor!
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This is on my menu for tomorrow night. Carmen said it was awesome and a must make, I can't wait. I love anything you can make in the morning when it is still "calm" and smell the rest of the day!
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