Loaded Baked Potato Soup {in your Crockpot} and Advice for the Bride

Happy Friday everyone and I hope you had a good week.  This week has flown by for me  with last minute wedding planning as I get ready  to head to NC next week to get married! I’m so excited!  On one hand I can’t believe the weekend is almost here and on the other I feel like it will never come. Of course I’m obsessively checking the 10 day forecast (so far, so good) and I’m trying to organize now (even laid out all my clothes yesterday) because I know once the weekend is underway I will be swept along for the ride (at least that’s what I’ve heard from friends who have already donned the big white dress.)  It’s overwhelming and oh so exciting to think about all the people who will soon be gathering to see us.

I’ve been asking my friends for bride advice and here’s what they’ve shared:

  • “Big stuff and little stuff will go wrong.  You gotta laugh.  These are the things you’ll talk about on your honeymoon and for the next 50 years.”
  • “Apply lipstick more often than you think you need to.”
  • “Show pictures to the hair/makeup people if you’re going for a certain look.”
  • “Make sure your mom feels like a guest at the wedding too.  Wedding planners are well worth it.”
  • “Eat.”
  • “The dance floor is a great place to be when you’re too tired to talk to anyone at the moment.”
  • “Don’t see each other beforehand.  Seeing K walk down the aisle was the most incredible moment.”
  • “See each other beforehand so you can get the tears out then.”
  • “Make a list of the people you don’t want your photographer to miss or you’ll end up like me without a single picture of my grandmother.”
  • “Take a quiet moment with your husband after the ceremony to take it all in before joining the cocktail hour where you will be lovingly mobbed.”
  • “During the ceremony, make sure you glance out at your guests.  It is amazing to see everyone you love sitting in one place!”
  • “Practice your first dance.”
  • “Buy each other a new cologne/perfume to exchange on the wedding day.  The fragrances will always remind you of the day.”
  • “Champagne, lots of champagne.”
  • “Comfortable shoes.”
  • And my favorite: “Don’t sweat the small stuff.  At the end of it all of you get to be MARRIED!!!”

Love it! Please tweet me @sally_cooks, leave a comment or message me if you have any other gems to share!

This weekend promises to be low key with more football watching, yoga, baking, baking, and more baking.  I always planned to make my wedding cake(s) but after the invite list topped 250 I decided this might not be the smartest idea and I was forbidden (by my mother) from taking this project on.  Instead I’m making a few kinds of cookies to share at some of the wedding events and to have on hand in my hotel room just in case.   I’ll be posting the recipes next week!

Until then, I started the week with a soup made in your crockpot (Spicy Buffalo Chicken Soup)
dsc_0430and now I’m ending the week with another crockpot soup, Loaded Baked Potato Soup, perfect for a weekend lunch or dinner.  I hope you have safe and fun weekends and get outside to enjoy the beautiful (and warm!) fall weather.

For this recipe, you can peel your potatoes if you prefer not to eat the skins and this will leave you with  a whiter soup.  I left the skin on so my soup was a not-so-beautiful shade of brown, because I didn’t feel like peeling them, don’t mind the taste and would hate to ditch the nutrients.  Ready for some nutrition fun facts for your Friday from The Academy of Nutrition and Dietetics?! When compared ounce for ounce, potato skin has more nutrients that the rest of the potato including B vitamins, vitamin C, iron, calcium and potassium.  If you eat a medium baked potato, including the skin, you’ll get nearly 4 grams of fiber, 2 milligrams of iron and 926 grams of potassium.

And did I mention that this soup is delicious (and a vehicle for bacon!?) 

What to buy (serves 6-8):

  • 4 large potatoes, cubed
  • 1  yellow onion, diced
  • 1 jalapeño, diced
  • 5 cups chicken broth
  • 4 garlic cloves, minced
  • 1/4 cup butter
  • salt and pepper, to taste
  • 1 cup 2% milk
  • 1 tablespoon corn starch
  • 1 cup cheddar cheese, shredded for garnish
  • 1/2 cup green onions, diced for garnish
  • 1 cup broccoli, chopped into 1 inch pieces and roasted for garnish
  • 1 cup carrots, shredded and roasted for garnish
  • 8 strips bacon, cooked and crumbled for garnish

What to do:

  • combine all ingredients in your crockpot except for milk, corn starch, green onions, broccoli, carrots and bacon
  • cook on high for 4 hours, or low for 8 hours, potatoes should be tender
  • combine corn starch and milk, whisking until blended and add to crockpot
  • using immersion blender puree soup until soup is smooth
  • garnish with toppings and serve hot

DSC_0447

DSC_0448

DSC_0534

Advertisements