Even though we don’t have “winter” per say here in Houston, I still enjoy making soups and stews during the winter. One such soup that always is a big hit is this slow cooker baked potato soup. I loved making it when I worked outside the home because I could start it before I left and when I got home, it was pretty much ready to eat. This recipe from Gimme Some Oven also has less calories because it doesn’t use heavy cream – although I wouldn’t be opposed to it if it did.
Prep Time: 15 minutes
Cooking Time: 6-8 hours
Ingredients:
- 1.5 lb Yukon gold potatoes (peeled and diced)
- 4 cups chicken stock
- 6 slices of cooked bacon
- 1/2 large yellow onion (diced)
- 1 cupe shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (12 oz) evaporated milk
- pepper
- additional toppings: thinly-sliced chives, extra shredded cheese, extra bacon, or sour cream
Step One. Put the potatoes, chicken stock, bacon, and onion in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender and cooked through.
Tip: I love using my slow cooker, but I hate cleaning it. It’s heavy and awkward and so hard to get the baked on mess out of it. My world changed when I found the slow cooker liner. They can stand up to the heat of whatever you cook and when you’re done with your soup, you can just throw it away – leaving a lot less to clean up.
Step Two. Once the potatoes are tender, take the mixture out and transfer it to a large pot. Add the evaporated milk, cheese, and sour cream. If you have an immersion blender, blend it all up until there are no more lumps. If you don’t have an immersion blender, you can use a potato masher ( or heck, even a fork) and mash until you’re happy with the consistency. If you like it more lumpy, leave it lumpy. If you like it smooth, make it smooth. We chose smooth.
Step Three. Pepper to taste. Serve with whatever toppings tickle your fancy. I’ve made this into a topping station as well so everyone can pick what they want specifically.
Word to the wise: This recipe will not freeze well, so if you have leftovers, make sure you eat it within a couple days.
