Loaded Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pounds new potatoes, peeled and cut into 1/4 inch thick slices
1 small onion, chopped (I used 1/2 cup dried, minced onions)
2 (14 ounce) cans chicken broth
1/2 tsp. pepper
3 tsp. chicken boullion granules
1 pint half-and-half
Shredded Cheddar cheese
Crumbled cooked bacon
Sliced green onion
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Directions: |
Directions:1. Add potatoes to slow cooker:
Layer sliced potatoes in a lightly greased 6-quart slow cooker, top with chopped onion
2. Cook soup:
Stir together chicken broth, pepper, and chicken boullion and pour over potatoes and onions (Broth will not completely cover potatoes and onion). Cover and cook on HIGH 3 to 5 hours or until potatoes are tender.
3. When cook time is over, mash mixture with a potato masher, stir in half-and-half.
Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. If desired, use an immersion blender to smooth out lumps. (We used immersion blender and it turned out great!)
4. Ladle into bowls and serve desired toppings |
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Personal
Notes: |
Personal
Notes: A lot of flavor for this soup comes from the toppings: The bacon adds salt, the green onion a savory bite, the sharp Cheddar cheese lends richness, but you can add other things or use a different soup base to add flavor.
When layering the potatoes in the slow cooker, you can layer spices like curry powder, slap-your-mama or ancho chile powder.
You an also add leeks, carrots, and celery to bulk up the aromatics; or use heavy cream in place of the half-and-half.
Finish your soup with plenty of fresh herbs like chives for extra flavor.
This recipe is from southernliving.com
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