I saw this recipe for slow cooker loaded baked potato soup on reddit.com and I couldn’t wait to make it/eat it. I followed her directions exactly and even used some of the same toppings: sliced green onion and grated cheddar cheese. My slow cooker runs hot so I’m pretty sure mine was much more cooked than hers. It was very mushy at the end of the eight hours. I added some extra vegetable broth to try to get it to a soup consistency. That didn’t really work. Alas, it was the best tasting bowl of mashed potatoes I’ve ever made!
Here are the converted ingredient measurements for us ‘Muricans.
5 medium potatoes
2 cups of vegetable stock
1 onion, diced
4 cloves of garlic, minced
about 2 ounces of cheddar cheese
1 ounce of butter (I used Earth Balance margarine)
salt, black pepper, and toppings of your choice to taste
I got to use my snazzy immersion blender for this. I can’t believe people use real blenders to make soup! I barely had to use it though due to the overcooking. The onion, potatoes, and broth mixture had become a big mush on its own. The recipe tasted really great but I don’t think it could be called a soup – again this is probably due to my overactive crock pot. I really do think I will adapt this and make mashed potatoes this way in the future. It was a lot easier than the old fashioned way.