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September 10, 2009

Jelly's Mom Makes the BEST Potato Soup...

It's true. Just ask anyone. Especially me.

And because she just got hitched this wkend and requested that I email her the recipe that she brought me when I had Baby - well, I couldn't resist...had to post it.

Jelly's Mom is a vegetarian and so this recipe can be as well. However, when we eat it at our house I like to add some bacon crumbles...mmmmm....bacon.

Anyway - without further ado - here's the recipe! (Oh, and I've never actually made this in a slow cooker, and I'm not sure if J's Mom has either, but be creative - have fun - it's SOUP!)

"Baked" Potato Soup

6 lg russet potatoes, peeled and cut into 1/2" cubes (about 3.5 lbs)
1 lg onion, chopped (about 1.5 cups)
3 (14 oz) cans chicken broth with roasted garlic (Jelly's mom uses 3 Knorr veggie broth cubes which I actually prefer as well...)
1/2 cup butter
2.5 tsp salt
1.25 tsp freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) shredded sharp cheddar cheese
3 Tbsp chopped fresh chives
1 8 oz container sour cream
4 bacon slices, cooked and crumbled
Shredded cheddar for the top :)

1. Combine first 6 ingredients in a 5-quart slow cooker
2. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender
3. Mash mixture until potatos are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives.

Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.

Makes 12 cups

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