Cooking with Kyle: Easy loaded baked potato soup
OKLAHOMA CITY – This is a perfect fall dinner. It’s easy, freezes well and may be made in a slow cooker.
The base recipe is potato soup; the additions are optional – but make it truly fantastic! Enjoy!
5 C peeled, cubed potatoes. 1/2″ cubes
32 oz Chicken Broth (if using purchased broth, I prefer the low sodium)
3 cloves Garlic, minced.
1 medium Onion, chopped
1/4 C Butter
1.5 t Salt
1 t Ground Pepper
1 C Half & Half OR 1 additional C Broth
3-4 T chopped Green Onion
8 slices Bacon, cooked and chopped
Grated Sharp Cheddar Cheese
Place potato, broth, onion, butter, garlic, salt and pepper in slow cooker. Cook on low heat 8 hours, or high heat 4 hours or until potatoes are extremely tender.
Using electric wand or potato masher, mash/blend until soup is creamy, blended and free of “bits.”
Thoroughly blend in 1 C Half & Half (or 1 additional C Broth). At this point, correct seasoning to personal taste – this is basic Potato Soup. Serve in bowls, topped with Cheddar, Green Onion and Bacon.