“Baked” Potato Soup

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

Top with:

  • Sour cream
  • Turkey bacon, cooked and crumbled (Make sure your bacon has no nitrites/nitrates)
  • Shredded cheddar cheese

2 thoughts on ““Baked” Potato Soup

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