LOADED BAKED POTATO SOUP
Makes about 6 servings
3 pounds russet potatoes, peeled and cut into 1-inch cubes
3 cups chicken broth
2 cups water, divided
1⁄2 cup chopped yellow onion
2 teaspoons kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 cup heavy whipping cream, warmed Garnish: crumbled cooked bacon, chopped fresh dill, shredded Cheddar cheese, ground black pepper
1. In a 5- to 6-quart slow cooker, combine potatoes, broth, 11⁄2 cups water, onion, salt, pepper, and garlic powder.
2. Cover and cook until tender, about 5 hours on high or 9 hours on low. Using a potato masher, mash to desired consistency. Stir in cream and remaining 1⁄2 cup water, if needed. Garnish with bacon, dill, cheese, and pepper, if desired.
KITCHEN TIP
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