{Crock Pot} Loaded Potato Soup

Last week here in NC we started out with sunshine and high 80's to low 90's for temps.  We ended the week on Friday and through the weekend with gray overcast skies and temps in the high 50's.  Wow!  I mean, I am all for cooler fall weather but that was a pretty drastic change. 

Weather like that makes me start thinking about warm comfort foods.  Mmmmm...

Friday morning I pulled out the crock pot and started some soup.  I had been anxious to try a potato soup using the slow cooker and had found one last week on The Country Cook's site.  Brandie, thanks for posting this recipe.  It was so nice to throw it in the crock pot and let it go. 

My family declared this one a winner! 



{Crock Pot} Loaded Potato Soup

4 lbs. potatoes (Yukon gold, red skin, or russet), peeled and cubed
1/2 cup onion, chopped
2 cloves garlic, minced (optional)
2 stalks celery, finely diced (optional)
2  14oz. cans chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 cups half and half
Garnish:  shredded cheddar cheese, cooked and crumbled bacon, sliced green onions, etc

Directions:
Spray inside of crock pot with some non-stick spray then throw in the cubed potatoes (5-quart crock pot).

Top with chopped onion, garlic and celery (if using).

Add chicken broth, salt and pepper.  Broth will not completely cover potatoes. 
Cover and cook on low for 8 hours or until potatoes are tender.

When finished cooking, mash potato mixture with a potato masher.  I like chunky soup so I made sure to leave some potato chunks in it. 

Stir in half and half.  Cover and cook on high for 20 more minutes, or until mixture is thoroughly heated. 

Ladle into bowls and garnish with your favorite toppings. 

* As info, I used Yukon Gold potatoes and I did add the optional garlic and celery.