slow cooker baked potato soup with cheddar biscuits

I normally use my slow cooker a lot more than I have been lately. I have a pretty decent collection of crock pot recipes that are family approved. Tonight’s soup is one of those recipes. It’s ridiculously easy to prepare and remarkably delicious for being so simple!

Baked Potato Soup

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 small onion, diced
4 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts salt-free chicken broth
1 8-ounce packages cream cheese
crumbled bacon, shredded cheddar and green onion or chives as garnish

Peel and dice the potatoes, and put them into the stoneware.

Add onion and garlic.

Sprinkle in the seasonings, and pour in the broth.

Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersion blender.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes. Sometimes, my cheese doesn’t dissolve very well. When that happens I just give it a quick whir with the blender. Top with bacon, cheddar and green onions/chives.

I served the soup with amazing cheddar biscuits. For some reason I always have a heck of a time with biscuits. The dough is always too sticky, I can’t get the biscuits to turn out moist and light and normally end up with little hard pucks. This recipe worked out just fine and everyone loved them. I may have eaten two biscuits. Shh.

Cheddar Biscuits

1 cup all-purpose flour
1 cup whole wheat flour
3 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola oil
1 cup grated sharp cheddar cheese
1/2 – 2/3 cups milk

Preheat oven to 400° F.

Combine flour, baking powder, salt and garlic powder in a large bowl. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it resembles, pea-sized pebbles. Add oil, grated cheddar cheese and 1/2 cup milk. Stir together and kep adding milk gradually until the dough is no longer dry and powdery. Your dough shouldn’t be sticky but wet enough to hold together.

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. Serve warm.



Filed under Meal Plans, Recipes

6 responses to “slow cooker baked potato soup with cheddar biscuits

  1. Colleen

    What kind of potatoes do you use? Hard pucks eh…try using a regular cheese grater ( not the fine side). And grate the hard butter in, don’t over mix. You will see chunks of butter in the dough thats good it will make them flaky.

  2. RnR

    Yum, I looooooooooove that soup!

    I won’t tell that you ate 2 biscuits because I think I always eat more than 2 when I make things like that!!!

  3. Excellent recipe for its combination of ingredients

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