Happy Sunday all!!
This week, we made ourselves our first soup of the Fall, baked potato soup indeed!
Who doesn’t love a potato soup with all their favorite fixings? We love a bit of cheddar cheese, sour cream, salt, pepper and a dab of butter – but we have also been known to toss on chives and crispy bits of bacon too – pretty much, anything goes! Whatever you like adorning your baked potato will taste great in this soup! Paired with a nice salad or sandwich, it can make for a very filling lunch – or dinner!
This is also good for those cold winter days when you would rather be wrapped up in blankets on the sofa rather than standing on a cold kitchen floor and laboring over the stove. You know which days I’m talking about… this is the perfect cure for such a day – just try it and see!
- 8 oz bacon, chopped
- 1 onion, minced
- 2 garlic cloves, minced
- 1-1/2 tsp minced fresh thyme
- 2 carrots, peeled and chopped
- 2-3 sticks of celery, chopped
- 4 C of broth (vegetable or chicken, whatever you prefer)
- 3 lbs of potatoes, peeled and cut into smaller pieces
- 1/2 – 1 C of heavy cream
- salt and pepper, to taste
- 2 C shredded cheddar
- sour cream, chives, and any other toppings you like!
Crisp the bacon in a skillet over medium-high heat, draining on paper towels. Cover and refrigerate until you are ready to use them. Pour about a tablespoon of the bacon drippings into the slow cooker.
Add the onions, garlic, thyme, carrots, celery and potato to the slow cooker, stirring to coat in the bacon drippings. Then add the broth, salt and pepper and cover, cooking on LOW for 4-6 HOURS or HIGH for 2-3 HOURS.
Once the potatoes are easily pierced with a knife, turn off the slow cooker and blend everything with an immersion blender or slowly transfer the contents to a blender (making sure to hold the top in place with a towel so you aren’t hit with a glob of hot soup), and carefully blend the soup until you get a creamy consistency.
Slowly pour in the heavy cream, stirring constantly so it doesn’t curdle, until it is thoroughly combined. Taste the soup and add more salt and pepper if necessary.
Serve piping hot in individual bowls, topping with a bit of sour cream, shredded cheddar cheese and bacon bits and any other toppings you like!