I had a bag of yukon gold potatoes that had been hanging out since before Jenson was born that I needed to use up before they sprouted their own babies. Potato soup seemed like the easiest way to use up the whole bag and would require the least amount of time in the kitchen. I looked around at several recipes and based on what ingredients I had in the kitchen, I just combined a few different ones, though the BBQ idea came from Bakeaholic Mama.
It was awesome served with Trader Joe’s BBQ popped chips. I used the chips to scoop up some of the soup. If you’re making this for just one or two people, I’d suggest cutting the recipe in half…I ate this for days and at some point Lo stopped eating the leftovers, so it was all up to me. It would probably freeze well, since it doesn’t contain cream which may separate, but our freezer is pretty packed to the brim, so I just ate it up.
- 2 lbs. potatoes peeled and cut into 1 inch cubes (I didn’t actually weigh these)
- 2 small zucchini, diced (optional, I just had some I needed to use up)
- 1/2 onion, diced
- 4-5 cups chicken or vegetable stock or broth (stock is better)
- 3 cloves garlic, minced
- 1-2 tablespoons BBQ seasoning (I used John Henry’s Buckeye Butt Rub)
- 1/2 cup BBQ sauce
- 1 cup of extra sharp cheddar cheese
- 8 slices of bacon cooked crispy and crumbled (optional…I was just too lazy)
- Peel potatoes if desired. Since I used thin-skinned Yukon gold, I didn’t bother. If you’re not using organic potatoes, you may want to peel them as pesticides are most concentrated in the skin.
- Add potatoes, zucchini, onion, broth, garlic, BBQ rub, and sauce to a large slow cooker. Cook on low for 8 hours.
- Stir in cheddar cheese.
- Spoon into bowls and top with a drizzle of BBQ sauce, bacon, and more cheese, if desired.