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Prep Time: 21 Minutes Cook Time: 360 Minutes |
Ready In: 381 Minutes Servings: 6 |
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I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed. Ingredients:
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.) |
1 large yellow onion, chopped (about 1 1/2 cups) |
42 ounces organic low sodium chicken broth (5 1/4 cups) |
1 whole garlic clove, smashed with the back of your knife |
1/4 cup butter |
2 teaspoons salt |
1 1/4 teaspoons fresh ground pepper |
1 cup fat-free half-and-half (can substitute whipping cream) |
1 cup shredded reduced-fat sharp cheddar cheese (4 oz.) |
3 tablespoons chopped fresh chives (can substitute finely chopped scallions or green onions) |
1 cup light sour cream (optional) |
4 slices bacon, cooked crisp and crumbled |
additional shredded cheddar cheese |
Directions:
1. Combine first 7 ingredients in a 5-quart slow-cooker.
2. Cover and cook on high for six hours, or low for 8-10 hours-or, cook until potato is tender.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
4. Stir in half-n-half, cheese, and chives.
5. In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.
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