Crock Pot Loaded Baked Potato Soup
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Author: The Country Cook
· 4 lbs. potatoes (Yukon gold, red skin, or russet), peeled and cubed
· 1/2 cup onion, chopped
· 2 cloves garlic, minced
· 2 stalks celery, finely diced
· 2 (14 oz.) cans chicken broth
· 2 teaspoons salt
· 1/2 teaspoon pepper
· 2 cups half and half
· Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Layer cubed potatoes in a lightly greased 5-quart slow cooker.
Top with chopped onion, garlic and celery (if using).
Add chicken broth, salt and pepper.
Broth will not completely cover potatoes.
Cover and cook on low setting for 8 hours or until potatoes are tender.
Mash mixture with a potato masher. (Don't mash completely, leave some potato chunks.)
Stir in half and half.
Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
Ladle into bowls and garnish with favorite toppings.
If you really want to cut down on some of the chopping, try using a bag of Southern Style frozen hash browns (by Ore-Ida, they are cubed shaped potatoes).
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Appreciate what you have.
Be thankful and stop complaining.
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