I love Baked Potato Soup. It’s such a hearty & flavorful soup. When I saw this recipe that my friend Michelle posted, I knew I had to make it. I really think one of the main reasons her recipe is so good is the layering of the different flavors. I had made a recipe in my crock pot a few months ago & it had much more of a watery texture that I didn’t care for. This is a stick-to-your-ribs, great for a cold day recipe!
The only thing I do differently is I mix 2 cups of heavy cream and 2 cups milk. Heavy cream is just very expensive at my supermarket! And I did mozzarella cheese this time, because I didn’t think I had any cheddar – until I found it later on that evening hidden between 2 packs of tortillas.
I also served it with a loaf of Pillsbury’s Rustic French Bread. After I use a doubled 55c coupon, I can usually get a can of these for around $1.10. They take about 20 minutes or so to bake and when it comes out, you would think you slaved away baking a loaf of homemade bread.