Baked Potato Soup

Julieannie's Note:

From the book Not Your Mother's Slow Cooker Cookbook. Made for the Black Cat Cafe.

• Total Time: 5 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 5 hrs 30 mins

Ingredients:

Servings: 12

• 5 lbs russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup butter
• 1 cup half-and-half
• 1/2 cup sour cream (not non-fat)
• salt and pepper
• 8 ounces bacon, cooked and crumbled
• 6 green onions, sliced

Directions:

1. Put the potatoes in the slow cooker and add water to cover. Cover and cook on High until the potatoes are cooked and falling apart, about 5 hours.
2. Turn the cooker to low, add the butter, half-and-half, and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
3. Stir in the crumbled bacon and sliced green onions. Serve immediately or keep warm, adding milk or water to thin.

Reviews

[Sydney Mike]

Loved this soup! Simple to put together, & great tasting! I did make just half a recipe, & the two of us finished it off within a day! Not a lot of flavors fighting to be recognized, & I like that, too! Definitely a keeper! [Made & reviewed for one of my adoptees in this Spring's PAC]