Hi Sweeties!! Hope you are having a great week! Thank you for all of your sweet comments on my friendship post! Ya’ll are something else!!
I just have to share this wonderful soup recipe with you! It is an all time fave of my family (and ME!)
I mean after all, my saying is that I have never met a potato I didn’t like!! I know…carb city…well, would it help if I told you I don’t EVER eat dessert??!!
Ok…well then just know that if you take a wooden spoon and wave it over the top of your pot of this amazing soup, the carbs just disappear!! HA!!
Doesn’t it look simply delish??? I assure you it is and you won’t make it only once! The great thing is it is pretty simple!!
This recipe is for Southern Living’s Baked Potato Soup! If you try it you must let me know what you think!! Make a little extra and give some to a friend!! Spread the potato joy of it all around!! It’s a great soup for those cooler autumn days!! Serious comfort food!!
6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped (about 1 1/2 cups)
3- 14 oz cans chicken broth
1/4 c butter
2 1/2 t salt
1 1/4 t freshly ground pepper
1 c whipping cream or half and half
1 c shredded SHARP Cheddar cheese
3 T chopped fresh chives
1 (8 0z.) sour cream
4 bacon slices cooked and crumbled
Shredded Cheddar Cheese
1. Combine first 6 ingredients in a 5 qt. slow cooker.
2. Cover and cook on high 4 hours or on low 8 hours or until potatoes are tender.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream and sprinkle with bacon and Cheddar cheese before serving.
Chives are nice, but I prefer the stronger flavor of scallions. Also, I do not cook this in my crock pot, but do the same method stove top. It cooks in much less time and I don’t think the flavors are sacrificed.
A sandwich or crusty bread with garlic butter goes great with this!!