I don’t know about you guys, but one thing I crave in the fall is hearty soups and stews. Anyone else? I am obsessed with them! They make fabulous leftovers, can usually feed an army and are just so satisfying and filling. One thing I always strive for when I make soups/stews is to make sure they are hearty! It’s so annoying eating a little bowl of wimpy soup. Like, uhhhh thanks? Who wants that? Anyways, this baked potato soup is so hearty and so filling and oh-so-perfect for fall! Best part? It’s made in a crockpot so like, super easy.
Baked Potato Soup
The epitome of comfort food. Made in a crockpot for an easy, filling meal!
Ingredients
Ingredients:
- 3 1/2 cups chicken broth if using low sodium broth, add in 1 teaspoon salt
- 4 large russet potatoes diced into bite sized pieces
- 1 small white onion diced
- 6 tbsp butter divided
- 1/4 cup flour
- 1/2 cup sour cream
- 1 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp chives chopped
- 6 slices of bacon fried and chopped
Instructions
Directions:
- Put the chicken broth, potatoes, onion, 2 tablespoons of butter and half of the cooked bacon in a crockpot. Cook on low for 4-6 hours until the potatoes are fork tender. Or cook on high for 2-3 hours.
- When there is 30 minutes left, melt the remaining 4 tablespoons of butter in a medium saucepan. Once melted, add the flour and whisk. Then add in the sour cream and heavy cream. Mix it all together, it will be thick.
- Add the flour mixture and the 1 cup of cheddar cheese to the crockpot and stir to combine. Cook until the time is up, about 20 more minutes. Top with bacon bits, chives and more cheese.
So good.
Happy to be back in the “fall” cooking mode. Comfort foods are my jam!
Xox
Tessa
