Wednesday, October 1, 2008

It's a good one!


As the weather starts to get cooler I start wanting to make food to warm us up. I love making soups. I received this recipe from a friend last year and made it several times last winter. It is so yummy, a definite "comfort" food and it's made in your slow cooker (crock pot).

BAKED POTATO SOUP

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans Swanson chicken broth with roasted garlic*
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half (I use fat free half/half)
1 cup shredded sharp cheddar cheese
3 tbsp chopped fresh chives
1 8 oz container reduced fat sour cream (optional)
4 bacon slices, cooked and crumbled
extra cheese

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
potatoes are tender.
3- Mash mixture until potatoes are coarsely chopped and soup is
slightly thickened; stir in cream, shredded cheese and chives. Top
with sour cream, if desired, and sprinkle with bacon and cheddar
cheese before serving.
Makes 12 cups.

*I only use 2 cans of the broth with roasted garlic and 1 can of
regular chicken broth. I found that 3 cans of garlic was a little
strong.

Enjoy!

4 comments:

Belle in Bloom said...

That sounds so good. I've been looking for a new soup recipe. It's going to be in the 50's this evening and the boys are in the homecoming parade. This will be perfect to come home to. Thanks!

Pink Flamingo said...

Oh my goodness...that sounds yummy! I am definitely going to put it in my "to make" folder! Thanks so much for sharing! :)

The Mrs. said...

Oh sister you are speaking my language!!! Making this one for sure!

Boo and Hooties Mom said...

Thanks for the recipe!! My kids and husband loved it...it was even better the next day!!!!!!