Recipe by Battle in Seattle
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.
Top Review by Messy44
We really enjoyed this soup. I made it with very few changes, just left out the butter (cholesterol watchers) and salt (have a sodium-free kid). Par-boiled the potatoes and onions and threw them in the crock pot with everything up to the pepper. Whend they were tender, I whipped it a bit with my immersion blender, then added the rest and stirred it in. Very comforting on a cold night in the north. Will make again! Thanks.
- 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
Directions See How It's Made
- 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.