Friday Recipe: Baked Potato Soup

I know, the name itself sounds odd. Baked potato and soup? Or as soup? I've had a ham and potato casserole, a delicious recipe from my mom that's cheesy and creamy. But this soup is thin, like a broth (well, yes...like chicken broth).

It wasn't bad. I don't think I'd make it again, but it was an interesting experiment and I'm glad I gave it a try. My problem was that I wanted something thicker, not so chicken broth-y.

Prep Time: 15 Minutes (try 30-45 but then I had to race  out for chicken bouillon) Cook Time: 7 Hours 15 Minutes

Ready In: 7 Hours 30 Minutes Servings: 4 (Not a lot for all this food!)

Ingredients:

10 red potatoes, cut into cubes 3 tablespoons all-purpose flour 3/4 cup real bacon bits 1 small red onion, chopped 1 clove garlic, minced 2 tablespoons chicken bouillon granules 1 tablespoon ranch dressing mix

2 teaspoons dried parsley 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 3 cups water 1 cup half-and-half 1/2 cup shredded Cheddar cheese, or to taste 1/4 cup chopped green onion, or to taste

Directions:

1.	Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
2.	Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
3.	Pour water into the slow cooker.
4.	Cook on Low 7 to 9 hours.
5.	Pour half-and-half into the soup; cook another 15 minutes.
6.	Garnish with Cheddar cheese and green onion to serve.