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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 12 |
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This simple soup combines all the likings of a baked potato into a remarkable savory tasty treat Ingredients:
5 lbs russet potatoes (peeled & cubed) |
1/2 cup butter |
1 cup half-and-half |
1/2 cup sour cream |
2 -3 teaspoons salt and pepper (to taste) |
8 ounces bacon (cooked, drained, crumbled) |
6 green onions (white and green part sliced) |
3 tablespoons fresh chives (minced) |
cheddar cheese (shredded) |
Directions:
1. Place potatoes in cooker and add water to cover.
2. Cover and cook on high until the potatoes are cooked and falling apart, about 5 hours.
3. Turn the cooker to low, add the butter, half-and-half, sour cream, & salt and pepper. Cover and cook until hot, about 20 minutes.
4. Stir in the crumbled bacon and sliced green onions.
5. Serve immediately or keep warm on low, adding milk to thin if necessary - top with cheddar cheese for the ultimate experience.
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