Loaded Baked Potato Soup

from: www.tastykitchen.com

½ sticks Butter
1 whole Medium Onion, Finely Chopped
2 stalks Celery Finely Chopped
1 teaspoon Minced Garlic Or Two To Three Chopped Cloves
1 teaspoon Salt
1-½ teaspoon Fresh Cracked Pepper
8 whole Large Baking Potatoes
3 cans Chicken Broth
8 ounces, fluid Sour Cream
1 cup Heavy Cream
2 cups Shredded Sharp Cheddar
1 package Cooked, Crumbled Bacon

Preparation Instructions:

Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.

Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered.Cook on high for 4 hours (8 hours on low) or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.

Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish).If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.

Ladle soup into bowls and add additional cheddar and bacon for garnish.

* You may need up to 8 baking potatoes depending on the crock pot. Have an additional baking potato for use if soup is too thin or use leftover mashed potatoes.

This recipe is versatile and you do not need to be overly concerned about exact measurements.