Monday, October 26, 2009
Great Soup for a Cold Day
BAKED POTATO SOUP
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans Swanson chicken broth with roasted garlic*
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half (I use fat free half/half)
1 cup shredded sharp cheddar cheese
3 tbsp chopped fresh chives1
8 oz container reduced fat sour cream (optional)
4 bacon slices, cooked and crumbled
1-Combine first 6 ingredients in a 5 quart slow cooker.
2- Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are tender.
3- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, shredded cheese and chives.
Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving. Makes 12 cups.
*I only use 2 cans of the broth with roasted garlic and 1 can of regular chicken broth. I found that 3 cans of garlic was a little strong.Enjoy!