Baked Potato Soup
Creamy potato based soup good for those rainy days.
Cooking Instructions
- 1
Wash and cube potatoes then place in your slow cooker.
- 2
Spread flour over the potatoes 1 tablespoon at a time then stir potatoes to coat.
- 3
You can chop or mince the onion depending on your preference then put in pot.
- 4
Place the garlic, chicken bouillon, ranch dressing mix, green onions, parsley, basil, celery salt, seasoned salt, Worcestershire sauce, and black pepper over the potatoes.
- 5
Pour hot water into the pot trying to cover all of the potatoes. (This should completely submerge the potatoes in water. If it's not enough to do so then you should use morel until they are completely covered.)
- 6
Cook on Low for 8 hours or High for 5 hours.
- 7
After give the pot a stir and mash any solid potato chunks. (Or you can use an Immersion Blender to get the desired consistency.)
- 8
Sprinkle bacon pieces in pot.
- 9
Pour the half-and-half, the sour cream, and 1 cup of cheese, into the soup. Then stir until smooth and well mixed.
- 10
Cook for another 30 minutes on Low.
- 11
Garnish with Cheddar cheese and green onions and serve.
- 12
Notes: I like to use red potatoes and leave the skins on. I feel that they enhance the flavor. But you can use which ever potatoes you like.
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