This crock pot baked potato soup was submitted by Megan Sivek and I have to tell you.... it sounds oh so easy and oh so delicious. Thanks for sharing Megan!
Here is how she does it:
6 large russet potatoes, peeled and cut into ½ inch cubes (about 3 ¾ pounds)
1 large onion, chopped (I honestly only use a half onion because the first time I made this I used a whole one and it was too oniony)
3 (14 oz.) cans chicken broth
¼ cup butter
2 ½ teaspoons salt
1 ¼ teaspoons freshly ground pepper
1 cup (8 oz.)whipping cream or half and half
3 tablespoons chopped fresh chives
1 (8 oz.) sour cream (optional)
4 bacon slices, cooked and crumbled (or you can do like me and just buy the kind already off the shelf, not bacon bits but it’s actual bacon crumbles.)
Shredded cheddar cheese (1 to 2 packages depending on how much cheese you would like)
1 large onion, chopped (I honestly only use a half onion because the first time I made this I used a whole one and it was too oniony)
3 (14 oz.) cans chicken broth
¼ cup butter
2 ½ teaspoons salt
1 ¼ teaspoons freshly ground pepper
1 cup (8 oz.)whipping cream or half and half
3 tablespoons chopped fresh chives
1 (8 oz.) sour cream (optional)
4 bacon slices, cooked and crumbled (or you can do like me and just buy the kind already off the shelf, not bacon bits but it’s actual bacon crumbles.)
Shredded cheddar cheese (1 to 2 packages depending on how much cheese you would like)
1.Combine first 6 ingredients in a 5 quart slow cooker
2.Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender.
3.Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.
4.Makes about 12 cups
BON APPETIT!!
Thanks again for sharing Megan..... I look forward to trying this on one of these blustery cold winter days.
This recipe shared at $5 Dinners, Potluck Sunday, Cookbook Sundays, Frugal Food Thursday, Full Plate Thursday Foodie Friday and GCC Recipe Swap.
9 comments:
This is great. I have made this before and it turned out awesome. I do it a bit different though. The first 6 ingredients I add in the crock pot, along with the bacon crumbles. I think it gives the soup more flavor. I omit the half n half and just use 2% milk because I don't use half and half for anything in this house so it would just go to waste. It really is a great soup and it tastes really good. Everyone in my family loves it.
I have been looking for a good crock pot potato soup as I canned a bunch of potatoes this past summer from our garden. This is getting bookmarked and made soon!
What a great idea adding the bacon during the initial cooking for more flavor.... I think that's how I'll do it too. I'm also considering using evaporated milk 1) because I have some I need to use up and 2) I usually let soups sit in the crock pot on low or warm so everyone can eat as they want to and evaporated milk will hold up better to the extended heat.
Oh you know just the right thing to bring on a cold winters day. Your Crock Pot Potato Soup will really hit the spot. Thank you so much for bringing it to Full Plate Thursday. You have a warm and cozy week end and please come back!
I love baked potato soup and what could be easier than making it in a crock pot. I have so many of your recipes here bookmakred, I need to start making them! My crock pot is vastly underused. This soup is perfect for our weather right now. Thank you so much for sharing with Cookbook Sundays!
Yummay! I have been looking for a good potato soup recipe! thanks for sharing!
This sounds so good! Just perfect to plop in the slow cooker before going to work!
In first 6 ingredients is the cream, but in directions it says to add cream after potatoes are done. Please help.
Hey Kimberley. The first six ingredients listed are as follows:
1.) potatoes
2.) onion
3.) chicken broth
4.) butter
5.) salt
6.) ground black pepper
Hope that helps :o)
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