When thinking about comfort food, potato soup probably comes to mind. It's a guaranteed way to warm up a cold evening or rainy afternoon. This slow cooker recipe includes all the traditional baked potato flavors, including bacon, chives, and cheddar cheese.
Since preparing this hearty soup is so simple, you may even want to hollow out some sourdough bread bowls to make serving it extra special. Plus, you can cube the unused bread, toss it with melted butter or olive oil, and make your own homemade croutons in the broiler. So ... let's get cooking!
Preparation Time: 15 minutes
Total Time: 3 hours, 15 minutes
Serves: 10
Ingredients4 slices thick-cut bacon, cooked and cut into bite-sized pieces
1 large onion, finely chopped
3-10.5 ounce cans condensed cream of potato soup
1-10.5 ounce can condense cream of celery soup
34 ounces (1005 ml) milk
1/4 teaspoon ground black pepper
1 pound white or Yukon Gold potatoes (2 large; 454 g), peeled, diced into bite-sized pieces (leave some unpeeled for texture, if desired)
8 ounces (2 cups; 227 g) cheddar cheese, shredded
1/2 cup (113 g) fresh chives, finely chopped
Optional toppings: bacon bits, sour cream, tomatoes, more cheese, croutons
1. In a large slow cooker (6-quart), combine all of the ingredients except for the chives and cheese. Stir together well to make sure all the potatoes are well coated with the soup, milk, and seasoning.
Tip: If you want a sweeter flavor, try
caramelizing the onions on the stove before adding them to the slow cooker.
2. Cover and cook for 3-4 hours on high or low for 6-8 hours.
Tip: Always double-check the potatoes to make sure they are fork tender before moving on to the next step.
3. Stir in the cheddar cheese. When it is completely melted, top with freshly chopped chives and serve.
Tip: If you want to include extra toppings, feel free to offer additional bacon bits, sour cream, diced tomatoes, and croutons.
Enjoy!
