Friday, January 3, 2014

Crockpot Potato Soup

Easy. Creamy. Filling. Delicious. Very inexpensive. What more could you ask for in a soup recipe?

Crockpot Potato Soup
4 large potatoes, peeled and cubed
1/2 onion, diced (or 2 T. dried minced onion)
1 clove garlic, minced (or 1/4 tsp. garlic powder or granulated garlic)
3 cups water
1 T. chicken base
3 T. butter
2/3 - 1 cup half and half
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Toppings: bacon bits, sour cream, chives, additional shredded cheese

Place potatoes, onion, and garlic in 5 or 6 quart crock pot. Mix chicken base into water, and pour over potatoes. Cut butter into chunks and sprinkle on top of potatoes. Place lid on crock pot and cook on HIGH for 4 hours, or LOW for 8 hours.

Use a potato masher or the beaters of a hand-mixer to mash the potatoes in the crock pot until coarsely mashed and soup is slightly thickened. Mix in the half and half and the cheese. Taste and adjust seasonings with salt and pepper. Serve and garnish individual servings with desired toppings.

Note: My crock pot has a rubber seal and retains the moisture very well. If some of the moisture is lost during cooking, you may need to add additional broth. I made this soup over Christmas break. Mom and Dad loved it, and so did Jaret, Jesse, and Kaysen.

This recipe will make about 4 servings and is my adaptation of The Crockin' Girls Loaded Baked Potato Soup.

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