I found this crock pot recipe on Crock Pot Recipe Exchange and it sounded so good I thought I'd give it a try. A baked potato in soup form? What's not to love?
I did tweak the recipe a bit, cooking the bacon with the potatoes and substituting green onions for the chives. Green onions are usually less expensive and easier to find. This soup is yummy, flavorful, and the taste does remind me of a loaded baked potato. Try it, its spud-a-licious!
Baked Potato Soup
Makes 12 servings
3 3/4 lbs russet potatoes, peeled and cubed (about 5 large)
1/2 onion, chopped
3 cans chicken broth (14 oz. cans)
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons pepper
8 bacon slices, cooked and crumbled, divided
1 cup milk
2 cups shredded cheddar cheese
3 tablespoons chopped fresh chives or green onion tops
Sour cream (optional)
Combine first 6 ingredients in a 5 quart crock pot. Add 1/2 of the crumbled bacon slices. Cover and cook on High 4 hours or Low 8 hours or until potatoes are tender.
Mash with a potato masher until the soup is a chunky consistency and slightly thickened. Stir in milk, cheese and chives. Top servings with the remaining
crumbled bacon, extra cheese and a dollop of sour cream. Delicious with a grilled cheese sandwich! *smile*