Hello Old Friend!
It's that time of year. The air is crisp, football takes over my weekends, and my CrockPot comes out of hiatus. Glorious! This season's first recipe is Loaded Baked Potato Chowder. Potatoes and onions cook together and all of the delicious toppings are added in. The starchiness of the potatoes thickens this so you don't need to make a slurry. Be sure to have plenty of chicken broth on hand so you don't end up with slow-cooked mashed potatoes, which would be delicious but not quite the same.
5 lbs russet potatoes, peeled and diced
1 large onion, diced
48-64 oz chicken broth
1/2 c half and half
Green onions (or chives)
Combine potatoes, onion, 48 oz chicken broth, salt, and pepper in the slow cooker. Cook for about 4 hours on high, 8 on low, or until potatoes are soft.
Turn off slow cooker. With a slotted spoon, remove about 1 cup of potatoes and mash with 1/4 cup of half and half.
Return mashed potatoes to slow cooker and mix in. Add additional chicken broth until desired consistency is reached. Add remaining half and half, bacon, 1/2 cup of cheddar cheese, and green onions.
You can also omit the bacon, cheese, and green onions and serve on the side as garnishes.
Orrr you can do what I did and add all of those things to the soup AND add more to garnish. Yum!