Monday, February 27, 2012

Crock Pot Baked Potato Soup

This recipe comes from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger.  I made it for the first time this week end and it was very good.  I made a few changes.  Potato soup is one of those things that is easily adaptable.

Start with 5 lbs of russet potatoes.

Wash, peel and chop potatoes into 1 inch cubes.  Put them in the crock pot and add enough water to cover them.  I used part chicken broth.

Cook on high for about 5 until the potatoes are cooked and falling apart.  Turn the cooker to low, add 1/2 cup butter (1 stick), 1 cup half and half and 1/2 cup sour cream, and season with salt and pepper to taste.  Cover and cook for 20 more minutes.  The recipe didn't call for it but I blended mine smooth.  

Serve garnished with crumbled bacon, grated cheese and sliced green onions.  

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