Loaded Potato Soup (Crock Pot)

Crock Pot Potato Soup

I probably have at least a dozen recipes for Potato Soup.  Some with Onion or without, with cheese or without, Cream, Milk or a mix thereof, with butter or without, Puree or Chunk, Thick and Thin.  This recipe however is one of my favorites for a number of reasons.  First it contains Garlic and I love Garlic, then it doesn’t heat up the kitchen, time is not critical, finally the smells in the house are incredible.  The point I am making, is start with the Potato then use your imagination to create what you enjoy.  Of course, I hope you enjoy this recipe.  Pare it with a couple of slices of crusty Garlic Bread.

Ingredients & Directions:

5 large Eastern Potatoes, Peeled and Cubed to bite size.

Serve with some nice Toasted Garlic Bread

1 Large Vidalia Onion, Diced

1 Large Carrot, Diced

1 large stalk of Celery, Diced

5 Cups of Water

4-5 Chicken Bouillon Cubes (I actually like this better than Stock)

3 Cloves Garlic, Minced

1/2 Stick (1/4 cup) Butter

1 Tablespoon Parsley (use half this amount if dry)

1/2 Teaspoon Thyme

1 Tablespoon Salt

Pepper to taste

Combine the above ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8-10 hours (potatoes should be tender). In the last hour stir in the Chives, Milk, Cream and Cheese

3 Tablespoons Chopped Chives or Spring Onion

1 Cup Shredded Sharp Cheddar Cheese

1 Cup of Milk

1/2 Cup of Heavy Cream

Serve with a large Dollop of Sour Cream, sprinkled with Bacon and more Cheese

8 Strips of Bacon Fried Crisp and Crumbled

Sour Cream

 

Enjoy

David