Saturday, August 23, 2008

"Baked" Potato Soup-Crockpot

6 Russet potatoes, peeled and cut into chunks
1 large onion, minced
3 14 oz. cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsps. salt
1 1/4 tsp. pepper
1 cup whipping cream
1 cup Cheddar Cheese, shredded
3 tblsp. chopped fresh chives
1 8 oz. container sour cream
4 bacon slices, crumbled
Shredded Cheddar Cheese

Combine first 6 ingredients in a 5 qt. slow cooker. Voer and cook on high 4 hours, or on low 8 hours or until potato is tender. Mash mixture until potatoes are coasrly chopped and soup is thickened. Stir in sour cream and cheese.

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