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Friday, December 7, 2012

Slow-cooker Loaded Baked Potato Soup

Photo courtesy Mt. Carmel Daily Republican Register
   Potato soup is a nice standard dish that goes good anytime. But this version is loaded with flavor and is made easy by using a slow cooker. This was the winner of the soup category in a recent Holiday Cooking contest. The add-ons, like bacon bits, shredded cheese and chives really send it over the top.


Soups Category Winner
Slow-cooker Loaded Baked Potato Soup
Nora Miller, Patoka

8 slices of bacon, chopped
1 onion, finely chopped
2 Tbsp. of flour
1 (32 oz.) carton of chicken broth - divided
6 potatoes or 3 lbs., peeled and cut in 1/2 inch cubes
1 package of Kraft shredded triple cheddar cheese with a touch of Philadelphia, divided.
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives

Cook bacon in skillet until crisp. Remove from skillet, reserving 2 Tbsp. drippings. Add onions to drippings to cook and stir for 1 minute. Add 1 cup broth, cook and stir for 2 minutes or until sauce comes to a thickened boil. 

Pour into slow cooker and stir in remaining broth and potatoes, cover with lid, cook on low for 8 - 10 hours or on high for 5 - 6 hours. Transfer 4 cups of potatoes, mash until smooth, then add 1 1/2 cups of cheese, stir until melted. Stir in mashed potatoes, milk, and cook until hot. Top soup with bacon and sour cream.
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