If you need a warm, savory meal for a cold winter day... look no further!
When I started to make this Loaded Baked Potato Soup, I actually intended to follow a recipe I had found. But then I bought a few wrong ingredients and realized the recipe I had wasn't for a slow cooker -- and slow cookers are my jam when it comes to soup (and a lot of other meals!). Nothing beats throwing ingredients into a big pot and forgetting about it until dinnertime rolls around, especially with the craziness of these days we're in.
So I did what I tend to do a lot these days and improvised! And I'm so glad I did, because this soup turned out so yummy, and I realized by subbing a milk base for a broth base and cutting out butter, I saved a ton of calories but sacrificed none of the flavor (and trust, there are still plenty of calories in this soup, haha). I will warn you, I pretty much eye-balled amounts of everything, so feel free to adjust as you see fit. That's the beauty of soup -- with the basic ingredients in place, it's hard to go wrong.
Here's What You Need:
-32 oz chicken broth
-Small Yukon Gold potatoes
-Thick cut bacon
-White or yellow onion
-Cheddar cheese, shredded
-1/2 cup - 1 cup heavy cream
-Sour cream
-Flour
-Garlic salt
-Cracked pepper
Here's What You Do:
-Bake bacon in oven heated to 400 for 25 minutes (my tried & true bacon-cooking method, and it took a lot of trial & error and fire alarms going off, is to place bacon on a baking sheet and cover with another baking sheet)
-While bacon is cooking, wash and cut potatoes into cubes, dump into crockpot
-Chop white (or yellow) onion -- I used about 1/2 an onion -- and add to crockpot
-Once bacon is done cooking, tear apart 4-6 slices and add to crockpot
-Pour whole carton of chicken broth into crockpot (should just cover the dry ingredients) and mix everything together
-Cook on high for 3.5-4 hours, or low 5-6 hours
-About a half hour before you want to serve, whisk together 1 tablespoon flour and 1/4-1/2 cup of heavy cream, pour into crockpot
-Add approx. 1 cup shredded cheddar cheese
-Add few dollops (what a fun word) of sour cream
-Add garlic salt and cracked pepper to taste
-Stir all together and cook for another 30 minutes or so
-Enjoy topped with shredded cheddar and crumbled bacon!
This looks delicious! I was just saying how I need to try a different soup. Vegetable and chicken is always my homemade go-to but adding some others into the mix would be great.
ReplyDeleteThanks Sierra, I was pleasantly surprised at how yummy it turned out! Veggie & chicken sounds much healthier ;) and tasty too. But this is a good one to try!
DeleteI'm definitely adding this to my recipe list! Looks delish.
ReplyDeleteIt was such comfort food!
Delete