Tuesday, October 18, 2011

Crock Pot Loaded Baked Potato Soup

I love fall and winter cooking....heavy, homey, creamy, spiced, hearty.  When the air up here in New York starts getting crisp..and then quickly progresses to down right COLD...my mind turns right away to soups and stews and roasts...doesn't that happen to you?? I am not crazy....mostly.  So the other day I saw on the weather report that the following day was supposed to be chilly, and drizzling and I wanted some soup....and biscuits. I wanted a feel good-fill you up-homemade type soup....and this is what I came up with.
This soup is yummy...and hearty....and so easy!  I like it because, like a loaded baked potato, you can use whatever toppings you like...make a big crock pot full of the plain soup and a toppings bar and let the family (or party guests) get creative! 


Loaded Baked Potato Soup

a 6qt or larger crock pot is needed as this is a high yield soup!

5 pound bag of russett potatoes  scrubbed well but NOT peeled
8-10 cloves of garlic peeled
1/2 a large onion peeled
1 1/2 cartons of chicken stock (about 8ish cups)
1/2 cup heavy cream (or half and half)
1/4 cup buttermilk
2 tbl butter
2 cups cheddar cheese
4oz cream cheese
salt and pepper

Topping of your choice

chop up the potatoes (1/2 inch ish chunks no need to be perfect it will all be blended later) with the peel ON (this is what gives the soup a baked potato flavor) and put into crock pot , add whole peeled garlic, and onion cut in fourths. this will almost fill the crock pot. pour chicken stock over...you want everything covered with liquid..if you dont have enough stock use water. Put lid on the crock pot and cook on low 8 hrs or high 4 hours. 
Remove lid and test potatoes to be sure they are soft by piecing with a fork. If they pierce easily they are read ....depending on  what you have available...blend the contents of the crockpot. either with a stick blender (that is what I use) or in batchs in a regular blender, or a hand mixer, or ever a manual potato masher will do in a pinch but whatever you use blend it while it is still piping hot. I like to leave some chunks but not many  some like it chunkier others smooth and  creamy...just go with whatever you like best.Then add cream, buttermilk, butter, and cheeses and mix into hot potatoes.  At thias point taste it...season as you like with salt and pepper. Now, if the soup is too thick add milk (or more cream).  You want it quite thick so it will stand up to all of you toppings.
Speaking of which...here are just a few ideas:

crisped bacon
shredded sharp cheddar
chives
steamed broccoli
shredded swiss
sauted onions and/or mushrooms
french fried onions
sour cream
salsa
diced ham
chili
 ect ect ect

2 comments:

  1. Hey Kelly- I made this soup and it was a big hit with my family. It's great to have a good potato soup in the crockpot on a cold night! Thanks!!!

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  2. So glad you liked it Amy! I know exactly what you mean. SOup or stew is the way to go when its cold. ANd smells great when you get home...and dont have to cook dinner!! :-)

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