Imhoff Kitchen :: Baked Potato Soup

Ah Winter nights.  The only thing my family seems to get done in the evenings is pulling out all the blankets we own and snuggling in bed or watching something together on tv.  It's been too cold to do anything else.  When weather gets cold, we start craving soups to keep warm.

This simple easy recipe always makes its way into our dinner rotation this time of year.  There is really nothing more simple than homemade, slow-cooker Baked Potato Soup.  There are SO many recipes online, but this one is different, because the potatoes slow cook in milk the entire time, making them super rich and smooth!  Here's our Go-To [SIMPLE AND EASY] ...

Loaded Bake Potato Soup.

Start by peeling russet potatoes, I usually buy a bag of them and peel them all.

Once they are all peeled, cut them into chunks and add them to your slow cooker.

One all the potato chunks are added, pour in milk so that the milk just covers all the potatoes.

Add in Salt, Pepper, Garlic Salt, and Celery Salt.

Cover and cook on High for 4-6 hours.

When the potatoes are covered, I make the bacon in the oven.  350 degrees for 30 minutes works for us, but you can take them out sooner if you like your bacon less crispy.

When the potatoes are ready and soft, use a potato masher and mash them.  Once they are mashed, I add in a bit of bacon, butter, and a handful of cheese.  I usually turn down the slow cooker to low and let the soup settle, thicken, and infuse all the flavors.

After an hour, the potato soup should be ready to eat!  I promise this will not dissapoint!

We of course add some yummy toppings to ours ...

cheddar cheese, remaining bacon, green onions, and a tiny bit of sour cream.

 

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