Baked Potato Soup

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.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
Thanks again for sharing Megan….. I look forward to trying this on one of these blustery cold winter days.

Crock Pot Baked Potato Soup

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See Crock Pot Baked Potato Soup on Key Ingredient.

This recipe shared at $5 DinnersPotluck SundayCookbook Sundays, Frugal Food ThursdayFull Plate Thursday Foodie Friday and GCC Recipe Swap.


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