I’m excited to announce that I have been chosen as a Kraft Canada “What’s Cooking?” contributor. As such, I will be writing one post a month over the course of a year, highlighting recipes, tips and tricks to help YOU get cooking!
It’s been an odd Fall. This past weekend it’s been incredibly mild weather yet just a week or so ago, it was bitterly cold. It’s hard to know what to wear each morning and even harder to plan menus. With the days getting shorter (it’s dark SO early!), I am definitely feeling more inclined to make comfort food dishes – stews, soups – and if I can make them in the slow cooker, even better. I love the simplicity and practical nature of the slow cooker – the fact that you can get on with other things while dinner cooks is a major bonus on busy weekend days – but I tend to cook the same few things in my slow cooker all the time. Last week, when looking in the kitchen for something for lunch on a day off, I found all the ingredients for my favourite twice-baked potatoes but felt it would be a little silly to heat up the oven for one small potato. As I pondered the ingredients, my eye fell on the slow cooker, waiting to be put away in a high cupboard. I wondered if Kraft Canada might have some sort of soup recipe I could use the ingredients in and was thrilled to see something that worked with all the ingredients I had in the kitchen when perusing the slow cooker recipes: a loaded baked potato soup!
This soup is very easy to make – not much “hands on” time at all – and it really really tastes like my twice-baked potatoes, just in soup form. Comfort in a bowl and perfect for the dark days of November!
- 8 slices bacon, chopped into small cubes
- 1 onion, finely chopped
- 2 tablespoons flour
- 1 litre chicken broth, divided
- About 6 large baking potatoes, peeled, cut into 1/2-inch cubes
- 175g Kraft Cracker Barrel Extra Old Cheddar cheese (or any sharp cheddar), grated
- 1 cup skim milk
- To garnish
- 1/2 cup plain Greek yoghurt
- 1/4 cup chopped fresh chives
- 8 green onions, finely sliced
- approx 1/4 cup sliced almonds, lightly toasted
- Fry bacon in large skillet on medium heat until crisp.
- Remove bacon from skillet with slotted spoon, reserving a little of the bacon fat in the skillet.
- Drain the bacon on paper towels and refrigerate until ready to use.
- Add onions to drippings in skillet, cook over mediun-high heat until they start to soften.
- Add flour to the pan and cook for approximately 1 minute, stirring continuously.
- Add 1 cup broth and allow the sauce to come to a boil.
- Pour into slow cooker. Stir in remaining broth and add the potatoes; cover with lid.
- Cook on HIGH for approximately 2.5 hours (will depend on your slow cooker – the original recipe called for 5-6 hours but mine was ready in just over 2)
- Use a slotted spoon to transfer 4 cups of potatoes to a medium bowl; mash until smooth.
- Add about 3/4 of the grated cheese to the slow cooker; stir until melted.
- Stir in mashed potatoes and milk.
- Cover the soup and cook for approximately 5 minutes, until heated through.
- Serve the soup topped with the Greek yogurt, bacon, chives, green onions, almonds and the remaining cheese.
I really like the added crunch that the sliced almonds give this soup – a creamy, cheesy soup definitely needs some different textures. Did it taste like my twice-baked potatoes? Absolutely! I got all the flavour of one of my favourite dishes in soup form! Using the slow cooker was much better than heating up the oven for just one person’s meal – this way I got to make enough for my lunch plus leftovers!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation writing these posts, however, all opinions are 100% my own.