Are you used to crockpot DISASTERS, when you wait all day in anticipation and end up w/a mushy mess? Well this Baked Potato Soup from Southern Living did not disappoint! So warm and yummy I may just be on my third bowl. And no pre-cooking anything, which is my biggest crock pot pet peeve! 6 large russet potatoes (peeled and cut into 1/2 inch cubes) 1 large onion, chopped (I used frozen, pre-chopped) 3 cans chix broth w/ roasted garlic (I just used a tsp of minced garlic from a jar) 1/4 cup butter 2 1/2 tsp salt 1 1/4 tsp ground pepper 1 cup whipping cream or half and half 1 cup shredded cheddar 3 T chopped fresh chives (optional) 1 container of sour cream (optional) 4 bacon slices crumbled (optional) Additional shredded cheddar (optional) 1) combine 1st 6 ingredients in 5 quart slow cooker 2) cover and cook on high 4 hrs or low 8 hrs until potatoes are tender 3) mash mixture unitl potatoes are coarsely chopped and mixture is slightly thickened. Stir in cream, cheese, and chives. Top w/sour cream, if desired, and sprinkle w/ bacon and more cheddar before serving.
Posted on: Tue, 20 Jan 2015 23:05:10 +0000