A few days ago, TJ told me that he had a craving for soup. This was a strange thing to hear for two reasons: 1. TJ never really gets cravings for certain foods. He’s game to try just about anything, but if you ask him what he wants, his answer is usually “anything is fine.” 2. I’ve never known TJ to eat soup, ever. But, I took his chance craving as an opportunity to try out a new recipe, and we quickly decided to give this Baked Potato Soup a try. For an extra flair, we picked up two sourdough bread bowls from Panera, and simply cut the tops off, and removed the insides. I think it made the soup just a little extra delicious.
4 large baking russet potatoes
1/2 cup white onion, finely chopped
1 quart chicken broth
3 tsp minced garlic
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper
1 cup half-and-half
1 cup Cheddar cheese, shredded
3 oz plain Greek yogurt
8 slices bacon
green onions for garnish
bread bowls, if desired
Peel the potatoes and chop into small cubes.
Place the potatoes and onions in the crock pot. Add in the chicken broth.
Add in the garlic, butter, salt and pepper. Cover and cook on high for 4 hours.
With about 20 minutes remaining, begin to cook the bacon. Drain, and crumble into bite-size pieces.
After 4 hours, the potatoes should be tender. Add in the cream and the cheese, stirring until smooth.
Mix in the bacon, leaving a few pieces aside for garnish. Serve, and garnish with cheese, Greek yogurt, remaining bacon, and green onions.
Adapted from this recipe