This is a recipe I adjusted slightly from Southern Living’s Slow-Cooker Cookbook. Both the slow-cooker and the book were gifts from my ever-generous mother-in-law. I’m still really new to the slow-cooker realm, but I do like the idea of starting dinner in the morning and being done with it.
I have put this under vegetarian, because it could be made vegetarian by using vegetable stock instead of chicken and by leaving the bacon topping off.
In a 5-quart slow cooker, combing:
- 6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 pounds)
- 1 large onion, chopped (about 1 1/2 cups)
- 2 3/4 cups chicken stock (the original recipe called for three 14 oz cans chicken broth with roasted garlic)
- 1/4 cup butter
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground pepper
Cover and cook on high 4 hours or on low 8 hours or until potatoes are tender. Then mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in:
- 1 cup whipping cream or half-and-half
- 1 cup (4 oz) sharp Cheddar cheese, shredded
- 3 tablespoons chopped fresh chives
- Sour cream
- Turkey bacon, cooked and crumbled (Make sure your bacon has no nitrites/nitrates)
- Shredded cheddar cheese