holbear
02-13-2008, 03:23 PM
Very tasty soup! :walks:
6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
3 (14 oz) cans chicken broth with roasted garlic
1/4 c. butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 c. whipping cream or half and half
1 c. shredded sharp Cheddar cheese
3 tbsp. chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
1. Combine first 6 ingredients in crock pot.
2. Cook on high 4 hours or low 8 hours or until potato tender.
3. Mash mix until potatoes are coarselfy chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream and bacon before serving.
Makes 12 cups.
I didn't have half and half or cream and substitued evaporated milk. I also went ahead and mixed all the bacon into the soup. It was delicious. :glsmile:
6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
3 (14 oz) cans chicken broth with roasted garlic
1/4 c. butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 c. whipping cream or half and half
1 c. shredded sharp Cheddar cheese
3 tbsp. chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
1. Combine first 6 ingredients in crock pot.
2. Cook on high 4 hours or low 8 hours or until potato tender.
3. Mash mix until potatoes are coarselfy chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream and bacon before serving.
Makes 12 cups.
I didn't have half and half or cream and substitued evaporated milk. I also went ahead and mixed all the bacon into the soup. It was delicious. :glsmile: