While looking through search results for "potato+crock pot" the other day, I decided to give this recipe a shot since the user photos actually looked appetizing, and not like horse slop. I already had over half of the ingredients in my kitchen and the directions only involved 3 steps. I'll basically try any recipe if it meets these two requirements.
Crock Pot Loaded-Baked-Potato Soup
Adapted from this recipe on food.com
5 large potatoes, peeled and cut into 1/2 inch cubes
3/4 large white onion, chopped
29 fl oz chicken broth (or two cans)
3 garlic cloves, minced
1/4 cup butter
2.5 tsp salt
1 tsp pepper
1 cup half and half (or cream)
1 1/4 cup shredded Cheddar cheese
1. Combine potatoes, onion, chicken broth, garlic, butter, salt, and pepper in crock pot. Cover and cook on low for 8 hours.
3. Mash crock pot mixture until potatoes are coarsely chopped, or until soup is thickened to your liking.
Your mouth will be watering for applesauce because that's what it will look like
4. Stir in cheese and half and half.
5. Serve and top with desired toppings.
We saved time by prepping the potatoes the night before and just stored them in cold water in the fridge overnight. The onions could probably also be chopped the night before, but just make sure to double bag those fools, otherwise your whole fridge is going to stink like Cool Ranch Doritos.
This recipe was super easy and yielded a crock pot full of hearty comfort food. Easy enough to prepare on a workday and fills your house with the scent of potato goodness.
NOTE: This soup doesn't reheat very well. It basically turns into a bowl of thick potato mush, and that was even after thinning it out with a little more half and half. Mark my words; this one is best when fresh.