Baked Potato Soup

Yield: Serves 6-8
  • 6 large Russet potatoes, peeled and cut into 1/2" cubes
  • 1 large onion, chopped
  • 3 (14 oz.) cans chicken broth
  • 2-3 cloves garlic
  • 1/4 c. butter
  • 2 1/2 tsp. salt
  • 1 1/4 tsp. pepper
  • 1 c. whipping cream
  • toppings: shredded Cheddar cheese, chopped chives, sour cream, cooked and crumbled bacon
  1. Combine all ingredients in crockpot except whipping cream and toppings. Cover and cook on Low 8 hours.
  2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in whipping cream and serve with toppings.
You are guaranteed to get praise for this soup, and it's just so easy to make! Another plus is that you can mass produce it easily.
  • easy
  • crowd
Last updated 2016-12-25
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