Sorry, guys!  I pushed the “publish” button yesterday, but it didn’t actually publish.  So here we go, a day late.

Here is a recipe from Janee: a baked potato soup that she made a couple of weeks ago for our Sunday meeting.

“Baked Potato Soup”

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth
1/4 cup butter
2 1/2 tsp salt
1 1/4 teaspoon freshly ground pepper
1 cup whipping cream or half and half
1 cup mild cheddar cheese, shredded
3 tbsp chopped fresh chives
8 oz sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

  • Combine first 6 ingredients in a 5 quart slow cooker.
  • Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender
  • Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives.  Top with sour cream if desired and sprinkle with bacon and cheddar cheese before serving.
  • Makes 12 cups.