Baked Potato marries Slow Cooker marries Soup and boy, is it yummy! This savory soup is both comforting and delicious. And, I love that I can put everything in the crockpot and forget about it. It’s a crowd pleaser and just way too easy for the rave reviews!
- 6 large russet potatoes, peeled and cubed (about 4 lbs)
- 1 large onion, chopped (about 1 1/2 cups)
- 3 (14 oz) cans chicken broth with roasted garlic
- 1/4 cup butter
- 2 1/2 – 3 t. salt
- 1 t. freshly ground pepper
- 1 cup milk
- 1 1/2 cups shredded Cheddar cheese
- 3 T. parsley
- 1 (8 oz) sour cream – I always add more!
- 4 bacon slices, cooked and crumbled
- Shredded Cheddar cheese
Combine the first 6 ingredients in a large slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in milk, cheese, sour cream and parsley.
Sprinkle with bacon and Cheddar cheese before serving.
Makes 12 cups of soup.
Notes: I usually use a 5 lb bag of potatoes and instead of using special chicken broth with roasted garlic, I substitute about 4 garlic cloves, halved. Then I remove the garlic before mashing the potato mixture.
Also, I made the soup with almond milk today so Kelly could eat it. No one could tell any difference in the taste or texture. We don’t eat a lot of pork around here, so I’ve used turkey bacon, but today I didn’t have time to cook the bacon and it wasn’t even missed!