"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

"Baked" Potato Soup Recipe

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This recipe for "Baked" Potato Soup, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Lemieux
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Large russet Potatoes, peeled and cut into 1/2" cubes,
1 large Onion, chopped,
3 (14oz) cans chicken broth with roasted garlic,
1/4 cup butter,
2 1/2 tsp. salt
1 1/4 tsp. ground pepper,
1 cup Whipping Cream or Half-and-Half,
1 cup (4 oz.) shredded sharp Cheddar cheese,
3 Tbl. chopped fresh Chives,
1 (8oz.) container Sour Cream (optional)
4 Bacon slices, cooked and crumbled,
Shredded Cheddar Cheese

Directions:
Directions:
Combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours, or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese, and chives. Top with Sour Cream, if desired, and sprinkle with bacon and Cheddar Cheese before serving.

Number Of Servings:
Number Of Servings:
12 cups
Personal Notes:
Personal Notes:
This ones great.

 

 

 

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