Tuesday, February 17, 2015

Crock Pot Baked Potato Soup

I've made crock pot baked potato soup a few times since our little sweet pea was born. It's a good recipe that makes a lot and it's delicious reheated. I had a recipe that I was following, but I misplaced the link for it on Sunday when I was trying to make a grocery list. I ended up just brainstorming what I thought would make a good soup based on what I've made in the past. There's so many ways to make the soup that I had a feeling that it would turn out just scrumptious!
 
Crock Pot Baked Potato Soup
5-6 decent sized baking potatoes, peeled and cubed
8 cups low-sodium chicken broth
3/4 white onion, chopped
1/2 bag shredded carrots (why shred when they sell it already done for you!)
1 bag shredded cheddar cheese
1/2 bag shredded colby-jack cheese (or any kind really)
8 oz heavy whipping cream (you could double this, but I wanted this recipe to be less artery-clogging)
Kosher Salt, just a dash (I hate salt)
Fresh Ground Black Pepper
 
1. Wash, peel, and cube potatoes. Toss in crock pot (I always spray crock pot with cooking spray - makes clean up SO. MUCH. EASIER.)
2. Chop white onion and toss in with potatoes. Add the carrots too.
3. Add 8 cups low-sodium chicken broth (or vegetable stock). Stir everything up.
4. Add a dash of kosher salt and fresh ground black pepper (I add A LOT). Stir everything up again.
5. Set crock pot on high for 4 hours (or low for 6).
6. When there are 30 minutes left, add the shredded cheese and heavy whipping cream. Stir, stir, stir!!!
7. Continue to cook in crock pot for the remaining 30 minutes.
8. Ladle into soup bowls and enjoy! 


 

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