Since it’s Comfort Food Month, I thought I’d share a recipe with you that’s about as comforting as it gets: Loaded Baked Potato Soup! On a chilly night, a hearty baked potato smothered with sour cream and topped with crispy bits of bacon, shredded cheddar cheese, and savory green onions is positively soul-satisfying. This is basically a baked potato in easy-to-make, slow-cooker soup form, and it makes me want to put on my slippers and curl up in front of the fire, warm and happy and pleasantly stuffed!
Served with a lovely green salad and some Irish soda bread, I think it’d be perfect for dinner on St. Patrick’s Day this Sunday!
5 lbs baking potatoes, peeled and diced
1/2 cup diced carrot
1/2 cup diced celery
*As with so many of my winter recipes, I took photos of this soup the next day. I thickens a lot while sitting in the fridge overnight. It really is a soup, and not just glorified mashed potatoes!