Monday, October 24, 2011

Loaded Baked Potato Soup

Loaded Baked Potato Soup, Farmers Wife Original

I don't know about y'all but once the weather starts to drop I immediately think SOUP! I love my thick and creamy soups with a nice hard roll (or bread bowl) when the weather starts to change. It's something that I have grown to look forward to as an adult, and something my hubby has quickly adapted to. haha! I will say there are some soups he's not a huge fan of that I just could not live without, like my Broccoli Cheese Soup... I couldn't stand a world without this amazing soup, but I've never gotten him to even taste it! (which is kind of ok since that means I get the whole pot mostly to myself! hehe!) However my little Sous Chef seems to have his Mommy's love of creamy soups as he will eat a giant bowl of whatever soup I make faster than you can say "whoopdedoodle" ok... maybe not but, c'mon it was funny!

This particular recipe is an oldie but goodie. I've been making it for years, but recently I changed it a little and found my boys and I liked it even better and decided it was worth re-posting! You may not know this about me but I ADORE loaded baked potatoes... They are full of carbs and bad things for you but taste so darn good (don't worry I only indulge about twice a year). But after making this soup sometimes I have a hard time deciding which one to make when I get those carbolicious cravings... In fact I'm struggling with this dilemma for dinner tonight. haha! So what do y'all think? Soup or Potato? Which should come first this fall? ;-)

Ingredients:
2 Lbs. Russet Potatoes, Peeled and chopped to 1 in. pieces
1 medium Onion Diced
1 Cup Chopped Carrots
1 Cup Diced Celery
3 Cups Chicken Broth (I used bouillon)
1/2 Teaspoon Salt
1 Cup Whole Milk
1/2 Teaspoon Freshly Grated Pepper
6 Slices of Bacon, cooked and diced (I used Turkey Bacon)
2 Cups Shredded Cheddar
Sour Cream, I used Fat Free

Directions:
Peel and chop the potatoes, place in the bottom of your slow cooker. Add the Onion, Carrots, Celery, Broth and salt. Cook on low for 6-7 hours. Then add in Milk, Pepper and Bacon, and cook on high for another 30 minutes. Then add in the cheese, stir. Serve with green onion, crumbled bacon and a dollop of sour cream on top *optional is only a garnish*.

Review:
This was incredible easy, and delicious. Smelled fantastic while cooking, and reheats really well too, and freezes beautifully!! I recommend this for a cold night when you want a baked potato, but want to try something new too! Tasted like a loaded baked potato, but in soup form! Yum! 4 Stars


Happy Cooking!


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