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Loaded Baked Potato Soup Recipe

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This recipe for Loaded Baked Potato Soup is from Our Lady of Lourdes Catholic School 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 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 qt. chicken broth
3 garlic cloves, minced (or pressed)
1/4 c. butter
2 1/2 tsp. salt
1 tsp. pepper
1 c. cream or 1 c. half-and-half cream
1 c. shredded sharp cheddar cheese
3 tbsp. chopped fresh chives
1 c. sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling
Directions:
Directions:
Combine first seven ingredients in a large crock pot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly
thickened. Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.

 

 

 

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