Friday, October 24, 2014

Slow Cook Friday: Potato Soup

It is getting the season for soup.  I had potatoes that are starting to sprout, so:

(Added a couple chilis I got at the farmer's market.  No mashing potatoes)

  • 6 large baking potatoes, peeled, cut in 1/2-inch cubes
  • 1 large onion, chopped
  • 1 quart low sodium chicken broth (for vegetarian use vegetable broth)
  • 3 cloves garlic, minced (or pressed)
  • 1/4 c. butter
  • 2 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 c. cream or half-and-half cream
  • 1 c. shredded sharp Cheddar cheese
  • 3 T. chopped fresh chives or scallions
  • 1 c. sour cream (optional)
  • 4 slices bacon, fried & crumbled, optional (for vegetarian, eliminate bacon)
  • cheese, for sprinkling, if desired
Slow Cooker Loaded Baked Potato Soup is the perfect comfort food on a cool night.  This recipe can be altered to be used for a vegetarian recipe too – just omit the bacon and use vegetable broth instead of chicken broth.
  1. Combine first seven ingredients in a large slow cooker.
  2. Cover. Cook on High for 4 hours or Low for 8 hours (check to make sure potatoes are tender).
  3. Mash mixture until potatoes are coarsely chopped, and soup is slightly thickened.
  4. Stir in cream, cheese and chives/scallions.
  5. Top with sour cream (if desired), sprinkle with bacon, more cheese (if desired) and chives/scallions.

No comments:

Post a Comment