Slow Cooker Baked Potato Soup
It’s football Sunday (Go Pack Go!), and you know what that means… Beer and comfort food!! In order to soak up some of the suds I’ll be sipping, I needed to have a hearty meal on-hand. What better than baked potato soup in the slow cooker with some crusty French bread for dipping purposes?
Ingredients:
- 2 lb bag small red potatoes
- 2 cans condensed cream of celery soup (cream of broccoli/mushroom would also work)
- 1 can 2% evaporated milk
- 1/2 c. low fat sour cream
- 2 1/2 c. water
- 6 slices thick cut bacon (or 1/4 c bacon bits) – omit this for Meatless Monday
- 1 sweet onion
- 1/2 tbsp white pepper
- 1/2 tbsp black pepper
- 1 tbsp dried dill
- 1 tbsp minced garlic
- 1 loaf french bread
- 1 c. shredded cheese (I use sharp cheddar or a Mexican blend)
- 1 bunch chives
Chop red potatoes into 1″ pieces and place in slow cooker. Pour in soup & water, then stir. Fry or microwave bacon. Chop onion and bacon finely and add to mixture. Stir in spices. Cook on low for 7 hours or high for 4 hours. Once cooked, stir in evaporated milk and sour cream till blended. Add more spice to taste and top with shredded cheese and chopped chives. Serve with crusty French bread.
Serves: 6; Time: 15 minutes prep; 4-7 hours cooking time.
Craft beer pairing: Bourbon County Stout or Stone Ruination Imperial IPA
No outside link- this one is all mine 
