Thursday, November 3, 2011

Baked Potato Soup (Crockpot)

The crockpot does all of the work (except peeling the potatoes) in this recipe. The outcome is a creamy and rich soup that tastes just like a Baked Potato!

Baked Potato Soup (Crockpot)
·3 lbs. potatoes, peeled and diced
·3 cups chicken broth (I used homemade which had a strong chicken flavor. Mike liked it, but I'll dilute the homemade broth next time with some water.)
·1 tsp salt
·½ tsp black pepper
·½ tsp red pepper
·1 - 8oz. package cream cheese
·2 cups shredded cheddar cheese
·10 slices bacon, cooked and crumbled
·Handful of fresh chives, chopped

Combine potatoes, chicken broth, salt, and pepper in a 6-quart crockpot. Cook on low for 8 hours, or on high for 4-5 hours.

Cut cream cheese into pieces, and stir into cooked soup. Continue to cook on low for 20-30 minutes, until cream cheese begins to melt. Turn off heat and stir in shredded cheese and bacon. Top with chopped chives and extra bacon before serving.