Baked Potato Soup (Crock Pot)

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This sounds really yummy!!

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We must think alike! I had a massive craving for baked potato soup the other day. But I wanted a variety of veggies so I could send it to school with my daughter the next day, and I like my soups to have a bit to chew on. I'm very big on meals in a pot.

I did things a little different.
1 onion
1 handful leeks
2 celery sticks
3 small potatoes
1 zucchini
1 sweet potato (The potatoes were small so it was about half potatoes, half zucchini/sweet potatoes)
4 cloves garlic (I think I'll add more next time )
3 pieces of bacon
About 5-6 cups of water/bouillon cube or broth

Sautee the onions, leeks, and celery with the bacon. I used a food processor to chop the veggies very small so they would cook up quick because I was hungry. Add the potatoes, zucchini, sweet potato and water/broth. I let this cook for 10 minutes in the pressure cooker, and then pureed with a immersion blender. This would be very easy to adapt to the slow cooker.

1 carrot
1 red bell pepper
1 cup of corn
1 tsp butter
1 tsp black pepper
1 tsp white pepper
1 tbsp fresh chopped parsley
1 tbsp fresh chopped dill
1 tsp dried thyme

Chop the veggies, add to the pot, boil to soften for a minute. Add the spices/herbs in and pressure cook for about 7 minutes. Put on a low simmer and do a taste test for more spices. I don't puree the carrots, peppers, or corn, but leave them there for a bit of something to chew on.

I also baked some more bacon in the oven to crumble on top.

Eat and garnish with cheese, bacon, chives, and sour cream.

bump! will be trying this