BAKED POTATO SOUP

Baked Potato Soup image

I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.

Provided by Battle in Seattle

Categories Chowders

Time 6h21m

Yield 12 cups, 8-12 serving(s)

Number Of Ingredients 13

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Ingredients

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
1 large yellow onion, chopped (about 1 1/2 cups)
42 ounces organic low sodium chicken broth (5 1/4 cups)
1 whole garlic clove, smashed with the back of your knife
1/4 cup butter
2 teaspoons salt
1 1/4 teaspoons fresh ground pepper
1 cup fat-free half-and-half (can substitute whipping cream)
1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
3 tablespoons chopped fresh chives (can substitute finely chopped scallions or green onions)
1 cup light sour cream (optional)
4 slices bacon, cooked crisp and crumbled
additional shredded cheddar cheese

Steps:

Combine first 7 ingredients in a 5-quart slow-cooker.
Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in half-n-half, cheese, and chives.
In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

Nutrition Facts : Calories 357.8, Fat 10.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 857.8, Carbohydrate 55.3, Fiber 6.5, Sugar 4.8, Protein 13.6

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