We got a winner!
It’s another Gooseberry Patch recipe review today. If you’ve missed any of the other recipes that I have reviewed so far, be sure to check those out when you have time: Hashbrown~Pork Chop Casserole and Cheeseburger Soup. This next recipe has been a favorite of ours for years. I have always enjoyed making (and eating) this soup.
So when I saw the recipe in Gooseberry Patch’s latest cookbook; Big Book of Home Cooking, I wanted to see how it was different from my usual go-to recipe. And I gotta say, I was intrigued on how much easier this recipe was since it is all done in the slow cooker. It really did make a big difference here.
Creamy and delicious
I did not have to make a roux to thicken the soup up a bit, so therefore I didn’t have to add flour and butter (although you could add a bit of butter if you really wanted to). All in all, this is my new favorite way to make this soup.
4 lbs. potatoes (red skin, russet or yukon gold), peeled and cubed
1/2 c. onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 (14 oz.) cans chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 cups half and half
The original recipe did not call for garlic or celery, but I added it because those are flavors we like in this soup.
Layer sliced (or cubed) potatoes in a lightly greased 5-quart slow cooker.
Top with chopped onion, garlic and celery (not shown).
Add chicken broth, salt and pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. I didn’t mash it completely because I still wanted some visible potato chunks in there.
Stir in half and half. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated. Ladle into bowls and garnish with bacon, cheese and green onion. Serves 8.
Crock Pot Loaded Baked Potato Soup
Author: The Country Cook
- 4 lbs. potatoes (yukon gold, red skin, or russet), peeled and cubed
- ½ c. onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 2 (14 oz.) cans chicken broth
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups half and half
- Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
- Layer cubed potatoes in a lightly greased 5-quart slow cooker.
- Top with chopped onion, garlic and celery (if using).
- Add chicken broth, salt and pepper.
- Broth will not completely cover potatoes.
- Cover and cook on low setting for 8 hours or until potatoes are tender.
- Mash mixture with a potato masher. (Don't mash completely, leave some potato chunks.)
- Stir in half and half.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with favorite toppings.
If you really want to cut down on some of the chopping, try using a bag of Southern Style frozen hash browns (by Ore-Ida, they are cubed shaped potatoes).
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