Tuesday, June 7

Baked Potato Soup (crockpot recipe)

I have really come to enjoy soup over the last year or so.  And since my husband works in an air conditioned office, he doesn't mind eating warm soup at night when he gets home :).  I have really come to enjoy soups that can be made using my slow cooker to help free up some time during the day when I know we will have a lot going on.  This is one of those great stand by recipes!

Baked Potato Soup
6 large potatoes, peeled and cubed
1 large onion, chopped
42 oz (5.25 cups) chicken broth
1/4 c butter
2 1/2 t salt
1 t pepper
1 c milk
1 1/2 c cheddar cheese, shredded
3 T parsley (I usually use dried)
8 oz sour cream
1 lb bacon, cooked and crumbled

1. Combine potatoes, onion, broth, butter, salt, and pepper in slow cooker and cook on low 6 hours (or high approx 3).
2.  Mix/mash potatoes until coarsely chopped.  (This step is optional, I leave it out.  I find that the potatoes are usually falling apart at the end when I stir in the remaining ingredients and we prefer larger chunks of potato in our soup).
3.  Stir in milk, cheese, sour cream, and parsley.
4.  Top each bowl with crumbled bacon (we like quite a bit for flavor, but you could use less).

To make this more frugal:  omit sour cream, bacon, and reduce cheese by 1/2 cup.

I also sometimes add about 1T of sage as I like the flavor it lends to soup.

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