A HUGE thank you to Hamilton Beach for sending me a new Set ‘n Forget 6 Quart Programmable Slow Cooker AND providing me with one to giveaway to a lucky reader! No other compensation was received for this post and all thoughts and opinions are mine alone. Read on for a great baked potato soup recipe and a slow cooker giveaway! #SlowCookerMeals
As Fall begins to set in, the days are getting shorter but all the things we need to pack into those days remain the same. Work, school, after school activities, homework… dinner. Fitting it all in can be hard. My slow cooker and I have quite the cozy relationship. She works for me all day, provides me with a quick, hearty dinner and I get to rest easy knowing that I fed my kids something that didn’t come out of a box or can (though, those things have their place and time – just not every night) and saved myself some time and a whole lot of headache.
I was certainly no stranger to the 6 Qt Set ‘n Forget Slow Cooker. My sister actually had and loved this same slow cooker (until my brother-in-law dropped and cracked the insert.) I had used her slow cooker many times to make my famous Thanksgiving Drunk Turkey Breast. There’s turkey, there’s wine. It’s all kinds of amazing. Slow Cookers aren’t just for holidays or parties, they are every day awesomeness! I feel in love with slow cookers after I found Stephanie O’Dea online a few years ago. She was an amazing inspiration and has had me hooked since!
One of my favorite meals ever is Loaded Baked Potato Soup. If I eat out and my meal has an option to add a baked potato soup, you know I’m ordering at least a cup. It’s creamy, filling and full of flavor. Making it at home isn’t hard and it certainly doesn’t have to be time consuming. A few minutes of prep in the morning and you can have dinner ready in about 10 minutes that evening.
- 3 lbs White Potatoes
- 6 Cups Chicken Broth
- 2 Cups Milk
- ¼ Cup Chopped Green Onions
- ¼ Pound Bacon, Cooked and Diced
- ¼ Cup Sour Cream
- 1 Cup Shredded Cheddar Cheese
- Wash and peel your potatoes.
- Add them to your slow cooker.
- Add chicken broth.
- Cook on Low setting for 6 hours.
- Drain about half the liquid off the potatoes, add the remaining ingredients and blend with an immersion blender or in batches in a regular blender.
- Season with salt and pepper.
- Add additional toppings as desired.