Loaded Baked Potato Soup
Used 6-quart slow cooker We thought this year we would definitely have a Crockin’ Thanksgiving, and these four slow cooking recipes sure turned out YUMMY!...
One of the best ragu's I have ever made!
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Simple and Satisfying! Such a simple and tasty soup that really fills you up! We loved the spin on regular potato soup... adding bacon, sour cream, cheese and chives to make it like the oh so yummy loaded baked potato! Served with cornbread, this was SUCH a yummy meal! We hope you guys enjoy this recipe as much as we did, especially with that crisp fall air we seem to be seeing more and more of!
Used 6-quart slow cooker
- 6 Large Potatoes, peeled and cubed
- 1 Large Onion, diced
- 1 Quart Chicken Broth
- 3 Garlic Cloves, minced
- 1/4 Cup Butter
- Salt and Pepper to taste
- 1 Cup Cream (Half and Half Okay)
- 1 Cup Shredded Sharp Cheddar Cheese
Combine all ingredients except for cream/ half and half, and cheese.
Cook on high for 4 hours or low for 8 hours (potatoes should be tender).
Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).
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