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Loaded Baked Potato Soup |
I've made this soup soooooo many times, and I don't know why I'm just now posting it! Sorry I suck! This is by far one of my FAVORITE crock pots recipes...and serving it up in a bread bowl definitely makes this an "itis" meal. I like to start it before I go to work, so I have a nice hearty meal waiting for me when I get home. The original recipe is found here!
Ingredients:
6 large potatoes, peeled and cubed
1 large onion, diced
3 garlic cloves, minced
1/4 cup butter
salt and pepper to taste
1 cup half & half
1 cup shredded sharp cheddar cheese
**green onions, bacon bits (I use the soft bacon bits from Hormel), sour cream and additional cheese for toppings!**
Directions:
3 garlic cloves, minced
1/4 cup butter
salt and pepper to taste
1 cup half & half
1 cup shredded sharp cheddar cheese
**green onions, bacon bits (I use the soft bacon bits from Hormel), sour cream and additional cheese for toppings!**
Directions:
1. Combine all ingredients except for half & half and cheese.
2. Cook on high for 4 hours or low for 8 hours. The potatoes should be tender.
3. Mash the potatoes until coarsely chopped and the soup is slightly thickened.
4. Stir in half & half and cheese, cook for an additional 10-15 minutes. Garnish with toppings (bacon bits, green onions, sour cream, cheese) and serve! Highly recommend serving in a sourdough bread bowl!!
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