A hearty, filling soup for cold winter nights…tastes just like a loaded baked potato!
Ingredients: [‘russet potatoes’, ‘yellow sweet onion’, ‘garlic’, ‘extra virgin olive oil’, ‘chicken broth’, ‘heavy cream’, ‘milk’, ‘greek yogurt’, ‘sharp cheddar cheese’, ‘bacon’, ‘green onions’, ‘salt and pepper’]
Quantity of Ingredients: [“5 lbs russet potatoes”,”1 medium yellow sweet onion, minced “,”2 garlic, bulbs “,”2 teaspoons extra virgin olive oil”,”2 (15 ounce) cans chicken broth”,”1 cup heavy cream”,”1 cup milk”,”2 cups plain Greek yogurt”,”1 cup shredded sharp cheddar cheese”,”10 slices bacon, cooked and crumbled “,”5 green onions, sliced “,” salt and pepper”]
Number of Servings: 1
Steps: [‘Preheat oven to 425 degrees Fahrenheit.’, ‘Cut tops off of the garlic bulbs, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil. Roast in oven until fragrant, about 30 – 45 minutes. Remove from oven and unwrap to cool enough to handle.’, ‘Meanwhile, dice potatoes, leaving skin intact. Add to slow cooker.’, ‘Add chicken broth, onion, salt and pepper. Turn slow cooker to high and cover until garlic is done.’, ‘When roasted garlic is cool enough to handle, squeeze the head to release the cloves. Using a bowl, plate, or cutting board is optimal, as the skins will flake off and you will not want to add them to your soup. After extracting the garlic cloves, add to the potato mixture in the slow cooker. Stir and re-cover. Cook on High for 1 hour, then reduce to Low. Cook for 6 hours on low.’, ‘After 6 hours, take the lid off the slow cooker. Using a potato masher or immersion blender, break up the potatoes until a chunky yet creamy texture is achieved. Add cream, milk*, cheese, and yogurt, stirring until well blended. Turn slow cooker back to High. Add sliced green onions, bacon, and salt and pepper to taste. * More or less milk can be added depending on desired consistency.’]