Photo by Aimee Broussard.

In the kitchen: Slow Cooker Loaded Potato Soup

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During these low-temperature months, a loaded baked potato soup is comfort served up in a bowl, and the best part is that it takes little elbow grease to pull together. A simple chopping of your ingredients and an addition of a few last-minute headliners for the grand finale, and you’ve got yourself a hearty winter meal. Aimee Broussard’s recipe is full-proof for families, with hefty portions making for tasty leftovers to last throughout the week, or else frozen and thawed for any unexpected cold front.

SLOW COOKER LOADED BAKED POTATO SOUP

Ingredients:
6 large baking potatoes, cut into cubes
1 large onion, chopped
1 qt. chicken broth
¼ cup butter
2 ½ tsp. salt
1 tsp. pepper
1 cup half-and-half
1 cup shredded cheddar cheese
3 Tbsp. chives, chopped
8 slices bacon, cooked and crumbled
Combine first 6 ingredients in a large slow cooker; cover and cook on low for 6 to 8 hours or high for 4 hours. Mash mixture against sides of slow cooker until potatoes are coarsely chopped. Stir in half-and-half, cheese, chives and bacon.
Makes 6-8 servings.

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