No, you’re not dreaming … Life Bellissima is finally back, and it feels wonderful!
It’s been an incredibly busy week, no weeks — getting back into our school routine, starting after-school activities, dealing with a certain cold bug that was mentioned in a previous blog, chasing a dozen hens our of the neighbor’s yard (many times) … well, you get the picture!
The temperatures are continuing to drop, and the autumn blankets are out! With our current schedule, right now I am all about delicious, healthy meals that I can put together for my family without an incredible amount of effort.
I have found some great gems to share with you! I have always been a mashed potatoes and gravy kind of girl. My Grandma taught me how to make mashed potatoes when I was very young, and we often talked about all the potato recipes we loved in addition to mashed potatoes and gravy — baked potatoes, potato salad, fried potatoes …
then one day on Pinterest, I found this potato recipe from the Recipe Critic to add to my collection. The photo alone made my mouth water, so off I went to gather ingredients and give it a try!
Slow Cooker Loaded Baked Potato Soup
slightly adapted from the Recipe Critic
*I prefer to use organic ingredients whenever possible
Before we begin, let me mention that I doubled this recipe, and I think that was a very wise thing to do. At least for my family because we love to have soup for the next day. You can also view the original recipe for the smaller batch which serves 4-6.
10 cups diced potatoes (approximately 8-9 medium-sized potatoes — I used Yukon Gold)
1 medium yellow onion, diced
4 cups chicken broth
1 and 1/2 cups water
1 Tablespoon salt (optional)
1 cube (8 Tablespoons) butter
1/2 cup flour
1/2 cup sour cream
2 cups heavy cream
1 cup milk
cheddar cheese, bacon and green onions for toppings
-In a 6 quart slow cooker, (I did use a 4 quart, but it was filled to the brim, so next time I would definitely use the 6 quart!) add diced potatoes and onions, chicken broth, water and salt.
-Cook on low for 4-6 hours, or on high for 3-4 hours until potatoes are tender.
-In a medium-saucepan, whisk together melted flour and butter until it is well blended. Add the sour cream, heavy cream and milk, continue stirring until mixture begins to thicken.
-Add the butter, flour, cream mixture to the slow cooker and continue to cook for 30-40 minutes, then turn off.
-Now this soup is perfect as is with the small, tender pieces of potato, but since I was wanting a completely creamy texture, I opted to use my Cuisinart Hand Blender (seen below) and blended until the soup was creamed. Ahh … so delicious!
-Serve with your favorite toppings — we used colby jack cheese, bacon and green onions.
-Soup will be HOT! I can attest to this because I had a very hard time waiting to taste test it!
-Serves approximately 8-12 — perfect for a gathering or leftovers!
As always, enjoy! And as always, it is wonderful to be back on the blog — I’ve missed you all!