Crock Pot Baked Potato Soup

I've made this delicious, belly-warming soup a lot. 

And each time, I am so excited at how much it ACTUALLY tastes like 

Baked Potatoes!

Crock Pot Baked Potato Soup

What You'll Need:

12 slices of bacon

1 onion, diced

1/2 cup flour

5 1/2 cups chicken broth

5 medium baking potatoes

1 teaspoon parsley flakes

2 cups half & half

1 cup shredded cheddar cheese

1 cup sour cream

Garnish- extra cheese and extra sour cream

Here's How:

1. Scrub and pierce your potatoes. Place the potatoes on a baking sheet and bake at 400* for 30-60 minutes. Cool (enough to be handled) and then peel the potatoes with your fingers. Dice the cooked and peeled potatoes and set aside.

2. In a dutch oven, cook bacon.

3. Remove the bacon to a paper towel lined plate and cook the onion in the bacon grease. Season with salt and pepper.

4. Stir in the flour and cook for 1 minute. Slowly add the chicken broth and cook until thickened. (Be sure to scrape all of those yummy bacon bits off the bottom of the pan!)
5. Add this hot broth and onions to your crock pot. Add potatoes, parsley, half & half, and most of the bacon. (Reserve some bacon to use as garnish.)
6. Cook on low for 3 to 4 hours. Stir in the cheese and sour cream and cook for a 1/2 hour more on high.

Ladle into bowls and garnish with cheese, sour cream and bacon. Serve and enjoy!



I adapted this recipe from Paula Deen's Baked Potato Soup recipe found here.