Baked Potato Soup

Name: Baked Potato Soup
Prep time: 21 min
Cook time: 6 h
Total time: 6 h 21 min
Yield: 12 cups, 8-12 serving(s)
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

(7)

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.

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READY IN: 6hrs 21mins

SERVES: 8-12

YIELD: 12 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.

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