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Try This Soup-er Take on Baked Potatoes


Double up on your comfort food quota by combining two classics: potatoes and soup! This recipe calls for plenty of potatoes, plus cheddar cheese, sour cream, and garlic, for a baked potato dish that you can eat with a spoon!

Servings: 6-8


Ingredients:

  • 4 pounds baking potatoes (such as russets), peeled and cut into 1-inch cubes
  • 6 cups chicken stock or broth
  • 3 garlic gloves, chopped
  • 1 teaspoon garlic salt
  • Black pepper, freshly ground
  • 1 cup milk
  • ½ cup sour cream
  • 4 tablespoons butter
  • 1 cup cheddar cheese, grated
  • Sour cream, grated cheddar cheese, crumbled bacon, and diced green onions, for garnishes

Instructions:

  1. Place potatoes, chicken stock, and garlic in a slow cooker. Season with garlic salt and freshly ground pepper.
  2. Cover, and cook on high until the potatoes are completely tender, 4 to 6 hours.
  3. Turn heat to warm, and puree potatoes with an immersion blender until smooth and creamy.
  4. Add milk, sour cream, butter, and grated cheese, and stir until all ingredients are melted and incorporated.
  5. Ladle soup into bowls, and top with garnishes.

Try your hand at this recipe, and let us know what you think! Share your photos on Facebook and Instagram using the hashtag #ALMbites.

For more delicious recipes, visit www.americanlifestylemag.com/recipes.