OK, one of my favorite tools ever is the crockpot. While I enjoy spending the extra time and care required to make a big fancy meal or dessert, I also really appreciate having the cockpot on busy days. I love loading it up in the morning and coming home from work to find the house smells delicious and my dinner is ready to go.
One of my top go to soups is the baked potato soup. I made this yesterday while I was working from home. I started it early, like 6am and let it go all morning and by lunch time, it was ready for me.
I fill the crockpot with whole potatoes, red-skins or yellow, not idaho potatoes. Yukon Gold are my favorite potatoes for anything because they yield such a nice creamy texture. Yesterday, I had red-skins, so that’s what I use. I wash them and throw them in the crock pot, with the skins! Then I add water and chicken base, salt and pepper and let it go. Depending on how much time you have, you might want to consider starting it at high heat and reducing it later on. This is how I worked it yesterday. high heat for 4 hours, then at 10am turned it down to low.
About a half an hour before you are ready to eat, pour in a little milk or cream. This makes it more of a chowder, and then mash up the potatoes with the masher, but you could use a pastry blender if you don’t have a masher. I would buy a masher thought – how can you make mashed potatoes without it? I also add some bacon crumbles after it is mashed up.
Then I let it sit for another half an hour and voila!! Baked potato soup. I ladle it into my bowl, add some fresh cut green onions and cheddar cheese on top for garnish, and devour. I have to admit, I also put some Frank’s red hot on it….I put that XXit on everything! lol. Yum!