When Isabel mentioned comfort food for #SundaySupper this week I immediately knew what I was making. One of my favorite dinners growing up was Baked Potato Soup. Over the years I have tried different recipes and I have finally found a keeper. It reminds me of the one my mom used to make, but unlike hers it’s made in the crock pot.
With winter approaching (it’s even getting cooler here in Florida!) there is nothing I want more than to eat soup for dinner every single night. This Loaded Baked Potato Soup definitely hits the spot and makes tons of leftovers to enjoy for lunch throughout the week.
This week #SundaySupper is so excited to have Lee Woodruff joining us. Be sure to join us for the Twitter chat tonight at 7 pm ET for your chance to win a signed copy of her new book, Those We Love the Most.
- 8 medium Russet potatoes, peeled and cut into 1” cubes
- 1 medium onion, minced
- 4 cups chicken broth
- 3 cloves garlic, minced
- ¼ cup butter
- 2 tsp salt
- 1 tsp pepper
- 1 cup half and half
- 1 cup shredded cheddar cheese
- 2 tsp dried chives (or 1 tbsp fresh)
- Sour cream, crumbled bacon, additional shredded cheese, for topping
- Combine ingredients potatoes through pepper in the crockpot. Cover and cook on low for 8 hours or high for 4 hours.
- Using a potato masher, mash soup together until you have reached your desired consistency.
- Stir in cream, cheese, and chives. Allow sit on warm, uncovered for 15-30 minutes to thicken.
- Mix well and serve. Top with sour cream, bacon, and additional cheese if desired.
- My vegetarian friends can sub vegetable stock for chicken stock and leave out the bacon. Enjoy!
Adapted from Food