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Crockpot Loaded Potato Soup with Cheddar Bay Biscuits
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Crockpot Loaded Potato Soup with Cheddar Bay Biscuits

5 hPara 8Nutri-Score D€€
de @alicia_curley4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • chicken brothDespensa946 ml
  • pepperEspecias5 g
  • saltEspecias5 g
  • minced garlic (heaping spoonful)Frutas y verduras15 g
  • onion (diced)Frutas y verduras1 pieza
  • russet potatoes (peeled and cubed into bite-size pieces)Frutas y verduras7 piezas
  • butter (half a stick, cut into squares)Lácteos57 g
  • shredded cheddar cheese (shredded)Lácteos226 g
  • sour creamLácteos240 g
  • heavy whipping creamLácteos360 ml
  • bacon bits (fried)Carne142 g
  • Cheddar Bay biscuit mix (one box, with seasoning packet)Panadería1 pieza
  • shredded cheddar cheese (shredded, for the biscuits)Lácteos57 g
  • cold water (cold)Bebidas180 ml
  • butter (melted, for brushing)Lácteos57 g

por ración

Nutrición

506kcal

Carbohidratos
40 g
Proteínas
16 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Bol
  • Pincel de cocina

paso a paso

Preparación

  1. Start the soup base

    • Pour the chicken broth into the slow cooker.
    • Add the pepper, salt and minced garlic.
    • Dice the onion and add it in.
    Paso 1

  2. Add the potatoes and butter

    • Peel the russet potatoes and cube them into bite-size pieces.
    • Add the potatoes to the slow cooker and stir well.
    • Cut the butter into squares and throw it in.
    Paso 2

  3. Cook the soup

    • Put the lid on.
    • Cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
    Paso 3

  4. Mash the potatoes

    • Take out most of the potatoes, leaving a few chunks in the slow cooker.
    • Mash the removed potatoes with the back of a fork and return them.
    Paso 4

  5. Make it loaded

    • Add the shredded cheddar cheese, sour cream and heavy whipping cream.
    • Stir in most of the fried bacon bits, saving some for the top.
    • Give everything a good stir.
    Paso 5

  6. Mix the biscuit dough

    • In a separate bowl, combine the Cheddar Bay biscuit mix and its seasoning packet with the shredded cheddar cheese and cold water.
    • Mix until combined.
    Paso 6

  7. Drop the biscuits and cook

    • Drop spoonfuls of the biscuit dough all over the top of the soup.
    • Lay paper towels over the slow cooker to soak up moisture, then put the lid on.
    • Cook on high for another 1 to 2 hours, until the biscuits are cooked through.
    Paso 7

  8. Brush with butter and serve

    • Melt the butter and mix in the seasoning packet from the biscuits.
    • Brush the butter mixture over the biscuits.
    • Serve the soup topped with the reserved bacon bits.
    Paso 8
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