Leslie's Crockpot Baked Potato Soup

Who doesn't love a meal that you can start in the morning and forget about!? That's this super creamy, baked potato soup. It's an extra thick, stick-to-your-bones version for those cold fall nights. My daughter Jane fell in love with this soup at her friend's house (Leslie is her friend's mom) and this soon became a frequently recommended meal for her.

If you aren't feeding an army (or don't enjoy leftovers) then you'll want to cut this recipe in half. I also often use precooked bacon to speed up the prep time. You can also pre-cut your raw bacon into little bits and then cook in a pan, which is a lot faster than the standard cook and crumble method.

Let's Get Started!

Toppings we like:

• bacon crumbles

• shredded cheddar cheese

• green onions

• sour cream (optional)

Yummy Served with THIS FRENCH BREAD, or THESE TWISTY BREADSTICKS (or THESE EASIER ONES)

Tips:

• If you want potato chunks in your soup, don't cut them too small. Smaller ones will dissolve into the soup. It will still be yummy if that happens - don't worry.

Enjoy!