About 2 weeks ago, my friend Becky posted this recipe for potato soup.
The Colonel and I love potato soup. The recipe looked easy, I decided to try it.
It was so delicious I made it again yesterday!
6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped (about 1 1/2 cups)
3- 14 oz cans chicken broth 1/4 c butter 2 1/2 t salt 1 1/4 t freshly ground pepper 1 c whipping cream or half and half 1 c shredded SHARP Cheddar cheese 3 T chopped fresh chives 1 (8 0z.) sour cream (for garnish only if desired) 4 bacon slices cooked and crumbled Shredded Cheddar Cheese
1. Combine first 6 ingredients in a 5 qt. 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, cheese and chives. Top with sour cream and sprinkle with bacon and Cheddar cheese before serving.
I took pictures of the most important steps. The first time I made the soup, I used my crock pot.
Yesterday, I did it on top of the stove. Much quicker.