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Loaded Potato Soup




Source of Recipe


TOH BB 2007


List of Ingredients




7 cups chicken broth
8 cups of diced potatoes
1 tsp salt
1 tsp pepper
3 cups onions, FINELY chopped
3 cups celery, FINELY chopped
1 stick butter
2 cups heavy cream
2 lbs bacon, fried crisp and crumbled
8 oz Colby cheese, shredded
8 oz Montery Jack, shredded
8 oz Sharp Cheddar, shredded
16 oz Velvetta, cubed
2 lb bag of Ore Ida Southern Style Hashbrowns, thawed in the refrigerator overnight
Salt and Pepper to taste

Recipe



Place chicken broth, diced potatoes, salt and pepper in large pot.
Boil until potatoes are tender.
Do not drain.
In separate skillet, saute onions and celery in butter until tender.
Mix half the onions and celery in the potatoes and broth.
In batches, blend this until smooth.
Place in Crockpot.
Add remaining onions and celery, heavy cream, bacon and cheeses.
Stir until cheese is melted.
Add hash browns and salt and pepper to taste.
Cook on high for 2 to 4 hours until hashbrowns are done.
Serve with extra bacon and cheese on top if desired