This fall, I started a Soup Sunday tradition at our house. So I have been making soups in the crockpot every Sunday that we are home for quite awhile now. Yesterday I am threw together a Baked Potato Soup and loaded it with our favorite toppings. I love Sundays because I usually throw all my ingredients in the crockpot right before lunch and we can smell it cooking the rest of the day day while we are snacking and watching football!
From The Recipe Critic
3-4 large russet potatoes, peeled and diced
1 yellow onion
3 cups chicken broth
4 tablespoons butter
1/4 cup flour
1/4 cup sour cream
1 1/2 cups heavy cream
salt & pepper to taste
1 tsp garlic powder
Bacon, diced and cooked
LOTS of cheese
Sour Cream (Shae loves extra sour cream on top)
I highly recommend a crockpot liner! They make cleanup SO much easier. So put your crockpot liner in and then add your diced potatoes, onions, chicken broth, garlic and salt & pepper to your crockpot. (I go pretty heavy handed on the salt and pepper here and then add lots at the end as well). You will want to cook this on low for 4-6 hours or on high for 3-4 until potatoes are nice and tender. My crockpot runs hot so I do about 5 hours on low.
About 30 minutes before finished you will want to melt the butter in a medium sauce pan. Then whisk in the flour and cook until bubbling. Slowly add in both the heavy cream & sour cream. This mixture will be pretty thick. From here, you add into the crockpot and continue to cook for about 30 minutes.
Grab a bowl, add on all of your toppings and enjoy!