I arrived home with two giant bags of potatoes. Potatoes are an excellent way to feed a lot of people on a budget. One three-pound bag of potatoes was $.99. You just don’t see those kind of prices anymore!
Then it was time to decide what I was going to do with those potatoes! I knew I wanted to make a couple of crockpot recipes for the party as they’re easy to put on in the morning and ready when guests arrive. That was when I got the idea for baked potato soup. Of course it had to be Italian style as that was the theme of the party!
The result was a creamy, rich, flavorful soup that would be perfect for upcoming fall evenings and cold winter weekends!
- 3 lbs potatoes
- 1 onion (chopped)
- 10 cloves garlic (minced)
- 8 cups chicken stock
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 cup milk
- 1 cup sour cream
- 4 tbsp butter
- ½ cup diced pancetta
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
Start by dicing the potatoes into cubes.
Then pour in the chicken stock. There should be just enough chicken stock to cover the potatoes.
Next add in the thyme and rosemary.
Cook on high for 4-5 hours or until potatoes are soft when poked with a fork.
Ladle out 2 cups of the chicken stock.
This is one of those recipes that makes the whole house smell like rosemary thyme amazingness!
… then dig in!
♣ Vegetarian Option: Omit the pancetta and replace the chicken stock with vegetable stock to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.