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Loaded Potato Soup {Slow Cooker}

Source of Recipe


Amy Sandifer



List of Ingredients



• 4 lbs. potatoes (yukon gold, red skin, or russet), peeled and cubed
  
• 1/2 c. onion, chopped
  
• 2 cloves garlic, minced
  
• 2 stalks celery, finely diced
  
• 2 14 oz. cans chicken broth
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 2 cups half and half
  






Instructions



1. Layer cubed potatoes in a lightly greased (I sprayed mine with nonstick spray) 5-quart slow cooker.
   
   
2. Top with chopped onion, garlic and celery (if using).
   
   
3. Add chicken broth, salt and pepper. Broth will not completely cover potatoes.
   
   
4. Cover and cook on low setting for 8 hours or until potatoes are tender.
   
   
5. Mash mixture with a potato masher. (I don’t mash it completely because I still want some visible potato chunks in there).
   
   
6. Stir in half and half. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
   
   






Final Comments


If you really want to cut down on some of the chopping, try using a bag of Southern Style frozen hashbrowns (by Ore-Ida, they are cubed shaped potatoes).