Baked Potato Soup
Southern Living Magazine "comfort foods" edition
6 large baking potatoes, peeled & cubed (about 3.75 pounds)
1 large onion, chopped (about 1.5 cups)
3 (14 ounce) cans seasoned chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup whipping cream or half-&-half (i used whipping cream)
1 cup (4 ounces) shredded sharp shredded cheese
3 Tablespoons fresh chives
Toppings (optional): cooked & crumbled bacon, shredded cheddar cheese, sour cream (i didn't use any of these - it didn't need a thing!)
1 - Combine first 6 ingredients in a 5-quart slow cooker.
2 - Cover & cook on high 4 hours or on low 8 hours or until potatoes are tender.
3 - Mash mixture until potatoes are coarsely chopped & soup is slightly thickened; stir in whipping cream, cheese & chives. Serve w/ desired toppings.
*my notes - i didn't have the chicken broth "with roasted garlic" so i just threw in some minced garlic. I also didn't have the chives. Everything else is the same. It was DELICIOUS!
ENJOY!
Hmm...I wonder how naughty this recipe is. That is the thing with dieting...LAME for trying new recipes...so much yummy stuff is bad for you!! GRRR!!
ReplyDeleteEat a bowl for me, will ya? ;)
Now, Patty! You know i do not restrict anything except fast food & soda! I am going to figure out how many calories it's got but it could be worse i think, considering it's got more of the broth & less of the whipping cream than most potato soup recipes!
ReplyDeleteI promise i had very small portions! :)
SORRY - Patti :) I follow another Patty w/ a Y! :)
ReplyDeleteI was right there with Patti when I read that there was all that whipping cream/cheese! But soups are one of my favoooooorite foods. Well, creamy, yummy onese like that. I might have to make it on my splurge day!!! =)
ReplyDeleteThat sounds delicious. AND it's in the crock!! Gonna have to try this one.
ReplyDelete