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Tuesday, January 6, 2015

Slow Cooker Baked Potato Soup

Today it snowed in Virginia.

Basically, that's the equivalent of the universe imploding.

So of course, hubby's shift got extended 3 hours and he came home cold and tired.

But how lucky is he that his lovely wife had the forethought to put soup in the slow cooker this morning! How thoughtful!

This recipe is the result of trial and error and several recipes mashed together. I love that the instant mashed potato flakes makes it extra thick! All the goodness of a baked potato with some broccoli to help you feel like it's healthy for you. Perfect!

Slow Cooker Baked Potato Soup

1Tbsp minced garlic
3 Tbsp butter
2 Tbsp flour
1 cup water

4 cups chicken broth
3 medium potatoes, peeled and cubed
1 1/4 cup instant mashed potato flakes
Salt, pepper, basil, parsley -- to taste

1 cup half and half
5 slices of bacon, cooked and cut into small pieces
16 oz bag of frozen broccoli
1 cup shredded cheddar cheese
Sour cream

In a large saucepan, sauté garlic in butter until slightly browned. Stir in for flour. Slowly stir in water. Heat and stir until thickened. Pour into 4 quart slow cooker.

Add broth, potatoes, instant potato flakes and seasonings to slow cooker. Cook on high 6-8 hours or low 3-4 hours, until potatoes are soft.

Add half and half, bacon, broccoli and cheese, cover and continue to cook for an additional hour.

Top with additional cheese and sour cream.

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