Country Potato Soup for crockpotGayle Mayle Clary
6 slices bacon, cut into 1-inch pieces
3 pounds (about 5 large) russet potatoes
3 1/2 teaspoons salt
1 cup sour cream
1/4 pound (1 stick) butter
2 2/3 cups whole milk(we used 2 %)
1/2 teaspoon black pepper
4 scallions, thinly sliced
3/4 cup shredded sharp Cheddar cheese
Cook the bacon pieces over medium heat in a medium skillet until crisp. (or cook in microwave between paper towels for 6 min) Transfer bacon to paper towel to drain and set aside for later in the day.
Peel, rinse, and cut the potatoes into thirds. Place them in a crock pot with ½ c water to cover, add 2 teaspoons salt. Add the sour cream and butter . Add the milk, pepper, and remaining salt . Cook for 8 hours on low. Stir the soup while mashing the potatoes when potatoes are soft.
Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon