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Recipe : Entry # 3854
Name
Ellen Baker ? Cook of the month
Recipe Title
Baked Potato Soup
Recipe Theme
Soups
Cooperative
Pea River EC
Ingredients
6 large russet potatoes (about 3 ? pounds), peeled and cut into ?-inch cubes<br />1 large onion (about 1 ? cups), chopped <br />3 14-ounce cans chicken broth with roasted garlic<br />
Directions
Combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly