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.
Enhanced by Zemanta


Taste Of Home Recipe of the Day