Slow-Cooker Potato Soup |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
Ingredients:
5 lbs of potatoes, peeled (don’t put them down the sink though!)
Chicken broth(4-5 cups, depending on the size of your slow cooker)
1 stick of butter
1 cup of half-and-half (you can use fat free)
12 oz. Bacon, cooked until crispy and crumbled
Salt, pepper and garlic powder to taste
Shredded cheese and sour cream for toppings
1. Chop the potato into medium size chunks. Place in the slow cooker. Pour in the chicken broth until the potatoes are just covered.
2. Cook for however long you want. I’ve done it on high for 4 hours and I’ve done it on low for 10 hours. It really doesn’t matter. You are cooking the potatoes until they fall apart.
3. I removed 1 cup of chicken stock because I prefer a thicker soup. If you want it thinner, leave it in. I figure you can always put it back in later to thin it out.
4. Using an immersion blender or a potato masher or whatever you have, blend the potatoes until they are the consistency you like it. I like mine really smooth, but some people like chunks.
5. Add in the half-and-half, butter, salt, pepper, garlic powder and stir until combined. If it needs to be thickened, you can add sour cream. Cook uncovered for 20-30 minutes to let it thicken up.
6. Add half of the crumbled bacon and serve |
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