Tuesday, January 15, 2013

Fabulous Food: Baked Potato Soup

Now, since it is finally beginning to feel a little like Winter, I start looking through all of my "warm and cozy" recipes.  There is nothing better on a cold and rainy day than a bowl of Baked Potato Soup.  It has been one of my favorites throughout my life and it is surprisingly simple to make.  This Southern Living recipe is one of my all-time favorites.  I love it for all of the traditional flavors but also for the ease of using a slow cooker. This soup is thick and hearty...absolutely perfect for a night like tonight.


4lb. russet or new potatoes, peeled and cut into 1/4" thick slices
1 small onion, chopped
2 (14oz.) can chicken broth
2 tsp. salt
1/2 tsp. pepper
1 pint half-and-half
Toppings- shredded cheddar cheese, cooked and crumbled bacon and green onion slices


1. Layer sliced potatoes in a lightly greased 6 qt. slow cooker; top with chopped onion.
2. Stir together chicken broth, salt and pepper; pour over potatoes and onion.  (Broth will not completely cover potatoes and onion.) Cover with lid, and cook on HIGH 3 to 5 hours or until potatoes are tender.
3. Mash mixture with a potato masher; stir in half-and-half.  Cover with lid, and cook on HIGH 20 more minutes or until mixture is thoroughly heated.  Ladle into bowls, and serve with desired toppings. 

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