Crockpot Baked Potato Soup

I cannot believe I didn't take a picture of this soup.  I could have sworn that I did.  I think perhaps my camera ate it.  It was so yumtastic that I could see how a camera would want to.

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In the past, I've made mashed potatoes in the crockpot, but never baked potato soup.  Let me tell you, it's a total winner.  It was the perfect meal for a freezing day on the go. Chop everything up before you go off to work and bam...delicious dinner waiting for you when you get home.

I had planned to have this with black bread that was baked earlier in a crockpot, but that's a story for another post.

• 1kg potatoes (around 5 medium potatoes)
• 500ml vegetable stock
• 1 onion, diced
• 4 cloves garlic, minced
• 50g cheddar cheese, grated
• 30g butter
• Salt
• Black pepper
• Toppings of your choice: I used cheese, spring onions and corn

See an Asian Pot Roast Recipe

Instructions

1. Cut the potatoes into chunks, and add them to the slow cooker along with the stock, onion and garlic. Mix to combine, and cook on low for 8-9 hours.
2. Using an immersion blender, blend the soup until it is smooth. Add the grated cheese and butter, and cook for a further twenty minutes or so until the cheese has all melted. Season to taste (be generous!)
3. Serve topped with your choice of toppings – I used a little more grated cheddar, some sliced spring onions, and some sweetcorn.

Note: this soup should keep for a few days, but it will thicken up a lot as it cools. To reheat, just add it to a pan with a good splash of water and it should thin down again as it gets warm.

Read more at http://www.amuse-your-bouche.com/slow-cooker-loaded-baked-potato-soup/#cSEJWuvUgdLHc0gh.99

Baked potato soup in the crockpot from Amuse Your Buche
1kg/ 5 med potatoes
500ml chicken stock
1 onion, diced
4 minced cloves garlic
50 g shred cheddar cheese
2 T butter
salt and pepper to taste
toppings of your choice: I used cheese, corn, green onions and turkey bacon

dice potatoes and toss into slow cooker.  I left the skins on. Add stock, onion, garlic, salt and pepper.  Cook on low 8-9 hrs.  Mash with potato masher or immersion blender.  Add cheese and butter and let them melt, about 20 min.  Add desired toppings to bowls.  This reheats well, but needs a bit more liquid as it thickens a lot as it sits.

1kg potatoes (around 5 medium potatoes)

500ml vegetable stock

1 onion, diced

4 cloves garlic, minced

50g cheddar cheese, grated

30g butter

Salt

Black pepper

Toppings of your choice: I used cheese, spring onions and corn

Read more at http://www.amuse-your-bouche.com/slow-cooker-loaded-baked-potato-soup/#cSEJWuvUgdLHc0gh.99

• 1kg potatoes (around 5 medium potatoes)
• 500ml vegetable stock
• 1 onion, diced
• 4 cloves garlic, minced
• 50g cheddar cheese, grated
• 30g butter
• Salt
• Black pepper
• Toppings of your choice: I used cheese, spring onions and corn

See an Asian Pot Roast Recipe

Instructions

1. Cut the potatoes into chunks, and add them to the slow cooker along with the stock, onion and garlic. Mix to combine, and cook on low for 8-9 hours.
2. Using an immersion blender, blend the soup until it is smooth. Add the grated cheese and butter, and cook for a further twenty minutes or so until the cheese has all melted. Season to taste (be generous!)
3. Serve topped with your choice of toppings – I used a little more grated cheddar, some sliced spring onions, and some sweetcorn.

Note: this soup should keep for a few days, but it will thicken up a lot as it cools. To reheat, just add it to a pan with a good splash of water and it should thin down again as it gets warm.

Read more at http://www.amuse-your-bouche.com/slow-cooker-loaded-baked-potato-soup/#cSEJWuvUgdLHc0gh.99

• 1kg potatoes (around 5 medium potatoes)
• 500ml vegetable stock
• 1 onion, diced
• 4 cloves garlic, minced
• 50g cheddar cheese, grated
• 30g butter
• Salt
• Black pepper
• Toppings of your choice: I used cheese, spring onions and corn

See an Asian Pot Roast Recipe

Instructions

1. Cut the potatoes into chunks, and add them to the slow cooker along with the stock, onion and garlic. Mix to combine, and cook on low for 8-9 hours.
2. Using an immersion blender, blend the soup until it is smooth. Add the grated cheese and butter, and cook for a further twenty minutes or so until the cheese has all melted. Season to taste (be generous!)
3. Serve topped with your choice of toppings – I used a little more grated cheddar, some sliced spring onions, and some sweetcorn.

Note: this soup should keep for a few days, but it will thicken up a lot as it cools. To reheat, just add it to a pan with a good splash of water and it should thin down again as it gets warm.

Read more at http://www.amuse-your-bouche.com/slow-cooker-loaded-baked-potato-soup/#cSEJWuvUgdLHc0gh.99