This is the Midwest and we like baked potatoes and we aren’t ashamed to say so. Loaded baked potatoes, twice baked potatoes, simple baked potatoes, in my part of the country it is un-American not to like them. For that matter, how good is a baked potato on those nights when they are what you crave? Truth is we like all kinds and cooked lots of ways. That is what is so good about this soup, it can be dressed up or kept very basic but no matter what at the dinner time it is nothing short of delicious.
I am not the first person to make this soup. This one is different is because most of them I have seen use red potatoes, flour, and a boullion cube. I didn’t. I use russet potatoes because they aren’t waxy like red potatoes. They also contain lots of starch, a thickener, and enough of a thickener I can keep this soup gluten-free. Take note, this soup could easily be made into New England Clam Chowder by adding celery, clam juice diluted with water instead of chicken stock, and by adding the clams at the same time as the half and half. Potato leek soup is another option as is a watercress soup. Your are only limited by your imagination.
4 slices thick cut bacon, cooked crispy, cooled, and cut
1 small yellow onion (about ½ cup)
3 or 4 medium to large russet potatoes, scrubbed, skin on, and cut into 12-inch cubes
1 TBS. flat leaf parsley, minced
½ teaspoon dried thyme
3 cups homemade chicken or vegetable stock
Kosher salt and fresh ground pepper
¾ cup half and had
¼ cup heavy cream
Green onion, cut into thin rounds
Cheddar cheese, grated
- Layer the potatoes into the bottom of the slow cooker. Top with bacon, onion, parsley, and thyme.
- Pour in the stock and turn the heat to high’ put the lid in place, and set a timer for 3 hours.
- When the timer sounds, remove the lid and stir the soup gently. Taste and add salt and pepper as necessary. Add half and half and the cream. Stir and place the lid back on a cook another ½ hour.
- Serve with green onions and grated cheddar.