BAKED POTATO SOUP

BAKED POTATO SOUP
BAKED POTATO SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 6

    LARGE RUSSET POTATOS (I USE 8 OR 9), PEELED MAND CUT INTO 1/2 INCH CUBES (ABOUT 3 3/4 LBS)

  • 1

    LARGE ONION, CHOPPED , (ABOUT 1 1/2 CUPS)

  • 3

    (14 OZ) CANS CHICKEN BROTH WITH ROASTED GARLIC (IF YOU CAN'T FIND IT USE REGULAR CHICKEN BROTH)

  • 1/4

    CUP BUTTER

  • 2 1/2

    TSP SALT

  • 1 1/4

    TSP FRESHLY GROUND PEPPER

  • 1

    CUP WHIPPING CREAM OR HALF AND HALF

  • 1

    CUP (4 OZ) SHARP CHEDDAR CHEESE , SHREDDED

  • 3

    TBSP FRESH CHIVES , CHOPPED

  • 1

    (8 OZ) CONTAINER SOUR CREAM (OPTIONAL)

  • 4

    BACON SLICES , COOKED AND CRUMBLED (I USE THE BACON PIECES IN THE BAG)

  • SHREDDED CHEDDAR CHEESSE

Directions

COMBINE FIRST 6 INGRIEDIANTS IN A 5 QT SLOW COOKER COVER AND COOK ON HIGH 4 HOURS OR ON LOW 8 HOURS OR UNTIL POTATOE IS TENDER MASH MIXTURE UNTIL POTATOES ARE COARSELY CHOPPED AND SOUP IS SLIGHTLY THICKENED, STIR IN CREAM , CHEESE , AND CHIVES. TOP WITH SOUR CREAM IF DESIRED AND SPRINKLE WITH BACON AND CHEDDAR CHEESE BEFORE SERVING.

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