Loaded "Baked" Potato Soup

SERVES: 8

COOK TIME: 4 Hr

This rich soup has all the fixin's of a loaded baked potato and is just as tasty. We use refrigerated potatoes that are already diced with onions. How's that for easy?

What You'll Need:

2 (20-ounce) packages refrigerated diced potatoes with onion
1 (32-ounce) container chicken broth
1/4 cup butter
2 teaspoons garlic salt
1 1/4 teaspoons freshly ground black pepper
1 (10-3/4-ounce) can cream of potato soup, undiluted
1 (8-ounce) container sour cream
1 1/2 cups (6 ounces) shredded extra-sharp Cheddar cheese, divided
3 tablespoons chopped fresh chives
4 fully cooked slices bacon, chopped

What To Do:

In a 4- to 5-quart slow cooker, combine potatoes, chicken broth, butter, garlic salt, black pepper, and potato soup.
Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in sour cream, 1 cup cheese, and chives. Ladle into individual bowls, and evenly sprinkle each serving with bacon and remaining cheese.

Source: Mr. Food

~~~~~

Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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