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Recipe : Entry # 4680
Ellen Baker
Recipe Title
Baked Potato Soup
Recipe Theme
Pea River EC
6 large russet potatoes (about 3 ¾ pounds), peeled and cut into ½-inch cubes
1 large onion (about 1 ½ cups), chopped
3 14-ounce cans chicken broth with roasted garlic
¼ cup butter
2 ½ teaspoons salt
1 ¼ teaspoons pepper
1 cup whipping cream or half and half
1 cup (4-ounces) shredded cheddar cheese
3 tablespoons fresh chives, chopped
1 8-ounce sour cream (optional)
4 slices bacon, cooked and crumbled
Shredded cheese
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 thickened; stir in cream, cheese and chives. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.