Baked Potato Soup
We’re finally heading into fall in the desert southwest with temperatures that look to be staying under 90 degrees for the rest of the year. This means it’s time to whip out the soup recipes!
One of my favorites is baked potato soup. It gets extra brownie points because I can put it all in the crockpot in the early afternoon and have everything ready by dinner time.
The original recipe that I found didn’t specify that you’re supposed to mash up the potatoes, and while I do like chunks of potato in the finished soup, I don’t like the whole thing to be nothing but. It’s easy enough to do by using a regular potato masher right in the crockpot after the potatoes have cooked for several hours, and preferably right before you add in the dairy ingredients.
If you’re vegetarian, you can easily omit the bacon and use vegetable broth instead of chicken.
Baked Potato Soup
6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
4 (10.5 ounce) cans chicken broth
2 chicken bouillon cubes
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
Cook bacon in a skillet until evenly brown. Remove from skillet and place on paper towels to drain. When fully cooled, cover and refrigerate the bacon. Drain all but a tablespoon or so of the bacon grease from the skillet and place chopped onions in to cook until soft.
Transfer onions to a slow cooker, and stir in chicken broth, bouillon cubes, potatoes, salt, and pepper. Cover, and cook on low for 6 to 7 hours, stirring occasionally.
Using a potato masher, mash the cooked potatoes in the slow cooker until desired consistency is reached (you can also use an immersion blender, or transfer some of the potatoes and broth to a blender for a smoother texture, and put back into the crockpot when done).
In a bowl, whisk together the flour and half-and-half. Stir into the soup. Add cooked bacon. Cover, and cook another 30 minutes before serving. Serve with shredded cheddar cheese and chopped chives.