Mimis Loaded Potato Soup Crockpot Version Recipes

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

Steps:

• 1. Put chicken stock base in a 2 cup microwave safe measuring cup and microwave on high for 3 minutes, or until boiling.
• 2. While stock is boiling cut potatoes into bite-sized pieces and put the potatoes, chopped onion,celery flakes and in a saucepan. Pour boiling stock over just until it barely reaches the tops of the potatoes. Boil over medium heat until potatoes are just barely fork tender. Don't get too soft or the potatoes will disappear as the soup is stirred.
• 3. Remove potatoes from heat and put grated cheddar cheese and cream cheese on top of the potatoes. Let the heat soften enough so that it can be stirred into the potates with out mashing the potatoes. Add 1/2 stick butter and salt, pepper and granulated garlic to taste. Stir in well.
• 4. Pour into bowls in individual servings and top with remaining bacon crumbles, grated cheddar cheese,salt, pepper and sour cream on top if desired. Serve hot.

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!