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Slow Cooker Baked Potato Soup
Serves 4-6
I don’t know about you, but quite often a slow cooker recipe saves the day in our house. There is something deeply satisfying about having a meal in the crock pot, almost completely ready to go, after a full day of homeschooling or running kids around town. This soup is so very simple, yet delicious! Perfect for a chilly evening.
Ingredients
6-8 russet potatoes, washed but not peeled, cut into 1/2 inch cubes
4 c. chicken broth
1/2 yellow onion, chopped
2 1/2 tsp minced, jarred garlic
1 c. half and half (or heavy cream)
1 c. shredded cheddar cheese (+ whatever you want for garnishing)
1/2 Tbsp seasoning salt (I used Lawry’s)
Garnishes: shredded cheese, bacon, broccoli, green onions, sour cream
Instructions
1. Put first four ingredients in a slow cooker. Cook on high for four hours or low for 8 hours.
2. Mash mix until soup is slightly thickened. Stir in half and half and cheese. Top with garnishes and additional cheese.
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