Slow Cooker Wednesday: Baked Potato Soup

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In this edition of Slow-Cooker Wednesday, I offer you a version of that favorite restaurant classic, Baked Potato Soup. It’s creamy, it’s savory, it will stick to your ribs on a cold winter night.

This recipe is based on the recipe from Slow Cooker: The Best Cookbook Ever. We’ve just changed the process a little. This is my favorite slow-cooker cookbook right now, mainly because it always uses whole ingredients. So many slow-cooker recipes rely on instant onion soup mix or other things that I don’t really consider food. The slow-cooker is supposed to make cooking a long meal easier, why take even more shortcuts with the ingredients?

Many of the recipes (including this one) assume a 5 to 7 quart slow cooker.  Mine’s only 4.5 quarts, so I cut the recipes into halves or three-quarters to not overload it.  The recipe below uses the amounts for the original recipe.

Ingredients:

  •  4 tbsp unsalted butter
  • 2 medium leeks, finely chopped, using the white and some of the tender green parts
  • 4 large russets potatoes, peeled or unpeeled and cut into 1/2 inch dice OR 6 medium red or Yukon gold potatoes, peeled and cut into 1/2 inch dice
  • 4 cups chicken broth
  • 1 cup whole milk
  • 2 cups finely shredded sharp Cheddar cheese
  • 6 green onions, finely chopped, using the white and some of the tender green parts
  • 8 strips bacon, cooked crisp, drained, and crumbled
  • Salt and pepper
  • 1 cup sour cream for garnishing

Directions:

Heat the butter in a large skillet over med-high heat.  Add the leeks and saute until softened, 2 to 3 minutes.  Transfer the leeks to the insert of your slow-cooker and add the potatoes and broth.  Cover the slow cooker and cook on high for 3 hours or low for 5 to 6 hours, until the potatoes are tender.  Using an immersion blender, puree the soup, or cool the soup and puree it in a blender. (You have to cool the soup first for a normal blender or you might get burned.)

Reduce the heat to low and add the milk.  Cover the slow cooker and cook for an additional hour.  Season with salt and pepper, and garnish with the remaining ingredients.

Serves 8-10.

Notes: For the potatoes, you can use any kind you want, but the kind will determine how smooth or chunky the soup is. If you’re using the russets, they make a rich creamy smooth soup.  The reds or golds are best for a somewhat chunky soup. If you leave the skins in, they will add a slightly earthier flavor to the soup. Also, make sure that the potatoes are really cooked, as the texture could be thrown off otherwise.

It reheats well, but you probably want to add more broth or water to it, as it can thicken up quite a bit in the fridge.  Also, this would make a great bread-bowl soup.

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