It’s soup season! I had potatoes that needed to be cooked. After some Pinterest research that paired with some reels I scrolled upon – here’s how it all came together (aka the recipe I came up with lol).
I started by washing and chopping my potatoes. I bought this mandolin/veggie chopper and it’s the best thing ever! Took me only a couple minutes to cube up half a bag of potatoes. I allowed these to soak in water while I prepped some other ingredients. To the crock pot I added 1 can of cream of chicken soup, 4 cups of chicken broth and one onion that I chopped with my awesome chopper LOL. I stirred until all was combined. I decided to add a nice spoonful of minced garlic, seasoned with salt, black pepper, white pepper, parsley and some paprika. I was thinking of adding some butter but went for the bacon grease instead LOL. I mean loaded baked potatoes usually have bacon on top right? So a spoonful of bacon grease was added as well.
Next, I stirred in the potatoes and one cup of heavy cream. Last, was my favorite ingredient, a garlic Boursin cheese block. Because there is no such thing as too much garlic or cheese! I set the crock pot on high for about 4-5 hours. I stirred it occasionally to make sure all was incorporated and the Boursin cheese melt right into it. I tasted it throughout this time, adding some more pepper and paprika if needed. When it came to serving, it was the toppings that completed this loaded baked potato dish. Top it with crispy bacon, cheddar cheese, sour cream, and green onions. It was the perfect lunch on a cold winter day! Definitely, a soup I would make again and keep around during soup season.
Live to Eat,
Tiv
Living Tivalicious 