Sunday, October 5, 2014

Loaded Baked Potato Soup ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Loaded Baked Potato Soup
1 large onion, finely diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 tablespoons flour
4 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
3 pounds russet potatoes, peeled and diced into ½ inch cubes
4 ounces shredded cheddar
½ cup heavy cream
2 teaspoons Wildtree Tuscany Bread Dipper Herb Blend

Method of Preparation
Heat the Grapeseed Oil in a medium skillet over medium heat. Add the onion and sauté until tender and slightly golden, about 8 minutes. Add the Garlic Galore and flour. Sauté for another minute, stirring constantly. Gradually whisk in 1 cup of the Chicken Bouillon. Once completely incorporated, transfer mixture to the slow cooker. Stir in the remaining 3 cups Chicken Bouillon and potatoes. Cook on low for about 4 hours or until the potatoes are fork tender. Transfer about 2 cups of the potato mixture to a bowl and mash until smooth. Stir the shredded cheese into the potato mixture in the slow cooker until completely melted. Add the heavy cream, potatoes that you mashed, and Tuscany Bread Dipper; stir until combined. Cover and heat through, about 10 minutes. Serve with crumbled bacon, shredded cheese, and chopped scallions.

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