Crock Pot Loaded Baked Potato Soup

It’s another Gooseberry Patch recipe review today. If you’ve missed any of the other recipes that I have reviewed so far, be sure to check those out when you have time: Hashbrown~Pork Chop Casserole and Cheeseburger Soup. This next recipe has been a favorite of ours for years. I have always enjoyed making (and eating) this soup.

Crock Pot Loaded Baked Potato Soup

 Ingredients:

• 4 lbs. potatoes (red skin, russet or yukon gold), peeled and cubed
• 1/2  cup diced onion
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 (14 oz.) cans chicken broth
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups half and half

Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions

Directions:

1. Layer sliced (or cubed) potatoes in a lightly greased 5-quart slow cooker. Top with chopped onion, garlic and celery. Add chicken broth, salt and pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. I didn’t mash it completely because I still wanted some visible potato chunks in there.

Full Recipes Source : www.thecountrycook.net