Slow Cooker, Easy Baked Potato Soup

I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!

Step: 1

Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.

Step: 2

Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.

Step: 3

Pour water into the slow cooker.

Step: 4

Cook on Low 7 to 9 hours.

Step: 5

Pour half-and-half into the soup; cook another 15 minutes.

Step: 6

Garnish with Cheddar cheese and green onion to serve.

Per Serving: 336 calories; protein 18.4g; carbohydrates 26.6g; fat 17.9g; cholesterol 55.9mg; sodium 1720.2mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.