Recipe: Creamy loaded baked potato soup
- 4 tablespoons (1⁄2 stick) unsalted butter
- 2 medium leeks, finely chopped, using the white and some of the tender green parts
- 4 large russet potatoes, peeled and cutinto 1⁄2-inch dice (see savvy)
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups finely shredded sharp Cheddar cheese
- 6 green onions, finely chopped, using the white and some of the tender green parts
- 8 strips bacon, cooked crisp, drained,and crumbled
- Salt and freshly ground black pepper
- 1 cup sour cream for garnishing
1 Heat the butter in a large skillet over medium-high heat. Add the leeks and sauté for 2 to 3 minutes, until the leeksare softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, purée the soup, or cool the soup and purée it in a blender.
2 Reduce the heat to low and add the milk, cheese, green onions, and bacon. Cover the slow cooker and cook for an additional 1 hour. Season to taste with salt and pepper. Serve the soup garnished with a dollop of sour cream.
Potato savvy I use russet (baking) potatoes because they will be puréed at the end of the cooking time, giving a rich creamy texture to the soup. If you prefer a chunky soup, use 6 medium red or Yukon gold potatoes.
Cooking savvy Always cool mixtures before puréeing in a food processor or blender, so thatthey don’t erupt all over you.
Serving savvy Serving soup in hollowed-out bread bowls is a nice way to serve a crowd. Cut the top off a bread round and hollow out the inside, using a serrated knife, leaving about 3⁄4-inch all the way around the inside. I usually brush the inside with butter or olive oil and bake the bread at 350° for about 10 minutes. This helps to warm the soup as well as crisp up the bread.
Excerpted from Slow Cooker: The Best Cookbook Ever by Diane Phillips. Copyright © 2009 by Diane Phillips. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.