Recipe Wednesday – Baked Potato Soup

Last week when it was so cold and rainy I decided to try out this soup recipe that I’ve been saving for a while.  It was so easy because all I had to do was throw it in my crock-pot and let it cook by itself all day!  It turned out so good and so filling! So, if you’re looking for soup that will really warm you up, give this a try!

Baked Potato Soup
6 large Russet Potatoes, peeled and cut into 1/2 in cubes
1 large onion, chopped (I just used onion powder instead to keep the consistency the same)
3 14 oz cans Chicken Broth with roasted garlic
1/4 c Butter
2 1/2 t Salt
1 1/4 t Freshly Ground Pepper
1 c Whipping Cream
1 c Shredded Cheddar Cheese
4 slices Bacon, chopped and crumbled (I used 5 pieces but if I was serving for more than just the two of us I would definitely cook more slices)
Shredded Cheddar Cheese
1. Combine potatoes, onion powder, chicken broth, butter, salt, and pepper in slow cooker.
2. Cover and cook on High 4 hours or Low 8 hours.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.  Stir in the whipping cream and the cheese.  
4. Sprinkle with bacon and cheese before serving.
*This recipe is from Southern Living

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1 Comment

  1. Reply
    The Ball Family
    January 14, 2009 at 8:23 pm

    Hey- I have a similar recipe that uses 1 bag of hashbrowns (cubed). It is not quite as good as fresh potatoes, but if you are in a hurry it is still pretty good!

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