Friday, October 21, 2011

Crock Pot Loaded Baked Potato Soup

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Can you tell I'm majorly obsessed with my crock pot? I love the idea of fluttering in the door, graceful as Snow White, arranging my apron so that it perfectly flows as I glide around the kitchen whilst whistling. But then reality strikes when I look in the mirror before I leave work. The AC wasn't working, so I'm a little sweaty, and I definitely didn't make washing my hair my priority that morning. I have mascara all over one eye (thanks, co-workers, for letting me know), and I slept 4 hours the night before and don't believe in coffee.

It is then that I curse that 5-minute window where I was inspired to cook a big meal.

Let's just start being realistic. If you are a working lady (and even if you are not), you enjoy walking into the house and having your meal made for you. Your husband probably does, too, because that means he doesn't have to wait to eat until you've battled that 30-minute traffic. I already have a recipe for potato soup that's to die for, but this one is definitely easier.

Shall we?

Ingredients:

  • 6 potatoes, peeled and diced (I use red potatoes)
  • 4 cups chicken broth
  • 1/4 cup butter
  • 1 medium onion, peeled and minced
    • This is optional. Because we don't like onions, I use onion powder instead.
  • 1 tablespoon minced garlic
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup milk
  • 8 oz. bag cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1 tbsp. Chives
  • 1 cup sour cream
  • 1 tsp. ground mustard
  • 1 tsp. Lawry's seasoning salt
  • 8 slices of bacon, cooked and crumbled
    • I buy the microwaveable kind, because I don't have the time or patience to make it on the stove. What's the point of making a crock pot meal when preparation takes 20 minutes?
  • Extra cheese and bacon for sprinkling
Directions:
  • After the potatoes are peeled and diced into small pieces, microwave them for about 5 minutes. Place in large crock pot.
  • Throw all ingredients into the crock pot. Mix well.
  • Turn the crock pot on low and let sit 8-10 hours.
  • Using a potato masher, slowly "find" the potatoes inside the crock pot and mash them well. Stir.
  • Serve hot, topped with more crumbled bacon and cheese, with a side of corn bread.
While I realize that no potato soup is particularly healthy, the main "foundation" for this soup is chicken broth, which is seriously better than other cream-based soups. This is perfect for a bistro night, served with a panini and fresh salad.

Love and flat-out-yumm,
Rachael

2 comments:

  1. I grew up on potato soup at least once or twice per month and have cooked it for my hubby. This looks fabulous and will have to give it a try very soon, or when the weather cools off. Thanks for the yummy recipes!

    ReplyDelete
  2. o.m.g. I'm a huge fan of loaded potato soups, but I've never wanted to take the time to make the traditional way. THANK YOU soooo much for taking the time to work out a crock pot version! def making this one this week. YUM

    ReplyDelete

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