My sister, Tara asked me to send her this recipe, so I decided I'd share it with her and everyone else by posting it on the blog. I have made this soup several times before and it is good if you need something "meatless". It is a Southern Living recipe and wonderful during the cold winter months.
"Baked" Potato Soup
From Southern Living: "Consider this the down-home comfort version of a
loaded twice-baked potato--warm and creamy, just the way potato soup should be."
loaded twice-baked potato--warm and creamy, just the way potato soup should be."
6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3.75 lbs.)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz.) cans chicken broth
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz.) shredded sharp Cheddar chesse
3 Tbsp. chopped fresh chives (I've used dried before it it's fine).
sour cream (optional)
4 bacon slices, cooked & crumbled
Shredded Cheddar cheese
Instructions:
1) Combine first 6 ingredients in a 5 qt. crock-pot.
2) Cover and cook on high for 4 hours or on low for 8 hours or until potatoes are tender.
This is what it looks like after the first 6 ingredients have cooked.3) Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
After mashing to thicken4) Stir in cream, cheese and chives
Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.
Ready to eat! Mmm!
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2 comments:
Okay, we absolutely have to make this when you come to Kansas City for Christmas! (Why did I say "we"?)
Thank you for sharing this recipe. I will have to try it.
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