Loaded Baked Potato Soup

Last week, we experienced an entire year's worth of weather in one week. At the beginning of the week it was Spring. Mid-week...Summer. I even contemplated turning the A/C on... Towards the end of the week--thunderstorms and by the weekend it was snowing! That week definitely had something for everyone.

Now we're back to frigid arctic air. I think it's frigid, anyway. Mr. Fab says it's not. Maybe it's my old bones...

Today I'm sharing a crock pot recipe that's sure to take the chill away on a mid-winter frigid day. It's called Loaded Baked Potato Soup and I found it over at The Crockin' Girls. This is a double recipe for my army, but you could easily halve it and cook it in a smaller crock.

I also suggest making sure that you cut the potatoes into pretty small cubes to make sure they'll cook. I was going too fast one day, made the cubes too big and it was really gross.

Another tip: Use cream as called for in the recipe instead of milk. I wasn't thinking the last time I made this and used milk instead of cream and it wasn't as tasty.

Loaded Baked Potato Soup

Serves 8

 

Ingredients

12 large potatoes, peeled and cubed
2 large onion, diced
2 quarts chicken broth
6 garlic cloves, minced
1/2 cup butter
2 cups cream or 1/2 and 1/2
2 cups shredded sharp cheddar cheese

 

Garnish: chives, sour cream, bacon, and cheese

 

Directions:

Combine all ingredients except for cream/ half and half, and cheese large crock pot.

Cook on high for 4-6 hours or low for 8-10 hours (potatoes should be tender).

Mash potatoes until coarsely chopped and soup is slightly thickened. Stir in cream and cheese.

Garnish with toppings. Serve with a salad and rolls.

 

Enjoy!