Wednesday, February 27, 2013

CROCK POT LOADED BAKED POTATO SOUP


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
Toppings: bacon, chives, sour cream


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).  

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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