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Classic Stuffed Baked Potato Soup - Crock Pot |
Ingredients
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* 3 lbs Russett Potato Chunks (cleaned, cut, skins on)
* 1 pkg of green onion
* 1 bag shredded Cheddar cheese
* 1 tub of cream cheese (I use Phili chives)
* 1 to 2 cups of Bacon Bits
* 3 to 4 cups ham pieces (cooked)
* 5 to 6 cups milk
* 1 cup (more or less) instant mashed potato flakes (thickener)
* Sour Cream for serving
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Directions
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1. Prepare veggies and place in crock pot.
2. Add remaining ingredients and stir in the 5 to 6 cups of milk (enough to cover ingredients.)
3. Cover crock pot and let cook on LOW for 5 to 6 hours.
4. Uncover and stir, then using good soup judgement, add instant mashed potato flakes for a thickener; cover and continue to cook up to 3 more hours to insure potatoes are soft.
5. Serve with a dollop of sour cream.
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Story
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"Everyone Loves it."
(editor's note: The recipe was edited a bit to clarify the thickener is instant mashed potato flakes. The submitter also suggested you can make this in a pot instead of the crock pot. I would just be sure you keep it on a very low burner, as potatoes can tend to stick to the bottom of a pot if not tended closely. I have to say, this recipe does sound DELICIOUS!)
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Submitted By
| Amber R. | |
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