Baked PotatO'Brien Soup
A staple in the SF O'Brien home.
Ingredients:
- ~3 lbs Russet Potatoes, baked (stab with fork generously)
- ~1 large yellow onion, chopped
- ~3-4 cloves of garlic, chopped
- ~¼ cup butter
- ~1 quart chicken broth
- ~3 teaspoon salt
- ~2 teaspoon pepper
- ~1 cup shredded cheddar cheese
- ~1 cup cream or half and half
- ~a handful of chopped green onions
- chopped bacon
Instructions:
- Bake the potatoes for 90 minutes at 300F.
- Combine potatoes, chopped onion, chopped garlic, butter, chicken broth, salt, and pepper in a slow cooker on low for 8 hours.
- Mash the potatoes to desired consistency. I like lightly chunky.
- Once finished, add in cheddar cheese until melted.
- Add in cream or half and half and green onions.
- Top with chopped bacon and serve.