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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lg. russet potatoes, peeled and cut into 1/2-inch cubes
1 lg. onion, chopped
3 (14 oz.) cans chicken broth with roasted garlic
1/4 c. butter
2 1/2 tsp. salt
1 1/4 tsp. freshly ground pepper
1 c. whipping cream or half-and-half
1 c. shredded sharp Cheddar cheese
3 tbsp. chopped fresh chives
8 oz. sour cream
4 bacon slices, cooked and crumbled
Shredded Cheddar cheese for garnish
Directions:
Directions:
Combine first 6 ingredients in slow cooker. Cover and cook on high for 4 hours or on low for 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.

 

 

 

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