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Baked Potato Soup*

5 lbs russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
salt and freshly ground black pepper to taste
8 oz bacon, cooked until crisp, drained on paper towels, and crumbled
6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh chives

Put the potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until the potatoes are cooked and falling apart, about 5 hours.

Turn the cooker to LOW, add the butter, half-and-half and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.

Stir in the crumbled bacon and sliced green onions. Serve immediately or keep warm on LOW, adding water or milk to thin if necessary.

Serves 12

Not Your Mother's Slow-Cooker Cookbook