I got this really nice cookbook from my neighbor. I have been using it a lot this summer, because I really hate to heat up the kitchen in the summer. It is so great to have a slow cooker. It’s like I put a bunch of stuff in the pot, mix it and let it sit for 8 hours. By the time David gets home, I have dinner and I feel like I haven’t even done much of anything. This recipe is the bomb:
Baked Potato Soup
- 6 large russet potatoes, peeled and cut into cubes
- 1 large onion, chopped
- 3 (14 oz.) cans chicken broth
- 1/4 Cup butter
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground pepper
- 1 Cup whipping cream or half-and-half
- 1 Cup (4 oz.) sharp Cheddar cheese, shredded
- 3 Tablespoons chopped fresh chives
- 1 (8oz.) container sour cream (optional)
- 4 bacon slices, cooked and crumbled
- Shredded cheddar cheese
Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on high 4 hours, OR on low for 8 hours, 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, bacon and cheddar before serving.
I left out the sour cream and bacon and it still tasted great. Like a real baked potato! It was yummy!