Tuesday, March 8, 2011
Baked Potato Soup
From Southern Living
prep 21 minutes
cook 4 hours or 8 hours
makes 12 cups
6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)
1 large onion, chopped (1 1/2cups) --i didn't use that much!
3 (14-ounce) cans of chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons pepper
1 cup whipping cream or half & half
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 (8-ounce) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese
1. combine first 6 ingredients in a 5-quart slow cooker.
2. cover and cook on high 4 hours or low 8 hours or until potato is tender.
3. mash mixture until potatoes are coarsely chopped and soup in slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.