Bacon, Cheddar & Potatoes—Now That’s Comfort Food!

All right, now look, I know you guys haven't seen the thumbnail, you know what I mean? If you go outside, it's probably cool no matter where you are on this planet, right? So listen, we finished to go ahead and do a soup, and if you like potatoes, then this is the one for you. Check it out. We're doing a loaded potato soup, and guess what? We're doing it in the Crock-Pot. As always, I always like to fly over my ingredients. You guys can like look at them and see. It's not a whole lot, right? But for the full ingredient list, it's on my website. That's smokingandgrillingwithab.com and that's W-I-T-A-B.com. All right, so if you look right there, you can see that I've already peeled these. I just get myself a bag, do it old school. You know what I mean? Some of the times when I'm cooking, it kind of like just remind me of being with my grandmama. You know what I mean? So I kind of like just try to mimic that. Take me down and you know, getting that time machine, stuff like that. So let me go ahead and peel this one down, right? This is my last one. I usually use about six, right? And this is a russet potato. Okay, so the first thing I'ma do is, if you guys have a french fry cutter, these is cool, you know what I mean? It just like helps expedite the whole thing, right? So I just stick it in here like this, and it all makes sense to you in just one second, right? So I'll put this over here, put it down. Now I want you guys to look. It's already sliced. I can just take these, put them like this, and then I can go ahead and dice them. You know you don't need to we just use this I'll use my cutting board but just to show you take them and just dice them down you want to dice them all the same size so they'll all be ready at the same time sorry excuse me so that they'll all be ready at the same time. Now I will be honest with you you don't have to have this listen we've been dicing all our lives right you know I mean so Take it, you know, take the potato, cut a flat side on it, you know what I mean, and then just go ahead and cut it down, flip them over, and then, you know, cut them down again, you know, and then dice. But I'm telling you, if you have one of these, it just makes life so much easier, right? I won't even do as many as I did last time. We'll just take it right here so you guys can see it. Let's bring them here. Now we dice. All right, so when I tell you this recipe is super simple, That's what I mean folks. Listen all we really had to do is put some effort into dicing down our onions and then dicing down our potatoes right. The rest of it we're gonna let the crock pot do all the work. So now I did put everything inside of your you know bowl like this. Put the water in here just so that we don't get no browning right. So what I'm gonna do is take this and let's strain this. I just thought about it I have a splatter guard I could have put this right on top and turned this over and been done with it. All right once you got the potatoes you know You know, drain. Now you just want to go ahead and add them to your crock pot. Right? I don't want to rinse them. I have this little theory that the starch in here helps thicken everything up, but you can see it right there. Look, that's why I didn't rinse them until I saw clear water. We just want to let them stay the way they are. Right? Now I'm gonna take my onions, bring those into the game. Right? If you ever wanted to know why the potato soup tastes like that, you know what I mean? Then we're gonna load it up too. It's because, look, you can see the flavors that we're putting in here. And then when we start thinking about So I got myself some chicken stock right here. Yes, sir. We're gonna put about four cups in here. So it's really just like one carton, or the small one. All right. So once you have it in here, you wanna make sure that them four cups, ah yeah, this, mm. Just the chicken stock, or if you guys have the broth, it just does wonders for it, right? You can just smell right off the bat with that and the onion that this is gonna be fire. Now. I'm going to add just a little bit of my black pepper here. Normally I don't do it like this, you know, I like to just taste it, you know, after I, you know, get everything nice and, you know, creamy and soup worthy, right? But I've been making this so long, I know it can take a little black pepper and it's going to take two generous pinches of salt. And now I'm just going to sprinkle just a little bit. Of my A seasoning, this right here is for them lighter, you know, lighter meats. This goes great on the veggies. You guys already know, cause listen, I can barely keep it in stock, you know? So I'm just go ahead and killing the step. And you guys can add anything that you would like, as far as like what you want to put in there, like a little AP seasoning, or if you want to make it like I've made it for years, you just make it and then you season on the next step. But I'm just avoiding, you know, taking out one step by doing it here. All right, so now we're getting ready to turn it on. Now listen, I'm gonna give you two times. You can do it three hours on high or you can do it six hours on low. This is a great recipe, you know, to put in the crock pot, put it on, you know, the longer time so we cook it on low. That way, if you got something to do, you can do it. In this case, we're gonna go for six hours on low. Okay folks, now listen, it's been six hours. I'm gonna go ahead and break this top over here. Now remember, we're never supposed to take this off. If I didn't say it in this video, I gotta stress that. Using a crock pot or anything, it's designed to keep the heat inside. You have to like resist the temptation to, you know, smell it, you know, stir it and all of that, right? So this will be the first time this has been open in six hours. All right now notice I break this always against the grain. I don't want to break it and lift it straight up so any of that steam get under here. Some of you guys remember I had a nasty burn right. Now I'm gonna use a potato masher. Six hours in. Oh let's do this first just so we can see where we at. All right so now I just want to oh yeah these ready to be mashed. You see that right there? When I can put them in like that, it takes me a little, just a little twist, and then they come off. That's good. Let's get some of the ones that were down there. All right, but we're not finished cooking, and I got it. So let's just say you came home, you was at this point, right? So now will be the next step. We're going to go ahead and take this, and I'm going to go ahead and just start. We're not going to mash them all. We're just going to mash some. Now some of this mashed potato right here, that's going to help with the thickening agent. All right, so look at this right here. It almost got like an applesauce consistency to it, right? You can still see some of the chunks. That's because this is not fine, but this right here works just right for what we're doing. Now, we're gonna take our heavy cream, pour that in there. Now, because I had this measured out, you know, it kinda like wanna stick to the side. You know what I mean? It is kinda thick, so that's why we use the right tool, right? That'll be this pasta. We wanna get it all in there. All right, so now we just work this in, just like that. Now, don't forget, We got to add, we got to get it to be like a little bit on the yellow side, right? So that's when the cheese come in. You guys got to love these kind of recipes right here. They're super easy to make. You know what I mean? Just look at this. It's already got residual heat in here. Look at how I just, if I just keep doing this, it just melts into it. I bet you, you guys did not know it is this easy to make a loaded potato soup. Now usually when you think about loaded you think about having chives, green onions, you know you got to have sour cream and then what else oh bacon bits all that. We're going to do it all. You got to do it however you want to but just wait till I'm finished. Now I'm going to quit playing I'm going to dump this in here just like that. Now once you got it you know the rest of your ingredients in here I did taste it off camera you know what I mean. I went ahead and added another two pinches of salt. Don't forget that's potatoes so it will take it and you want it to I want it to taste really, really nice, right? I set my crock pot back on, you know I set it not back but I set it to high and really just for 30 minutes right. I put an hour down there because I didn't know when I was going to put this in here because I'm filming but I'm setting the timer for 30 minutes after that we done folks. Okay so look off camera I went ahead and just cut down my bacon you know what I mean this is what we use for garnish and it's there for taste too. So now I'm gonna go ahead and do my green onions. Right, we just put these over there. We're not gonna let nothing, none of this go to waste. All right, so now we're gonna go ahead and just look at this. My timer then went off. It's been 30 minutes. Remember, break away from yourself. Right, let that out. Now I'm gonna go ahead and give this a stir. You know what I mean? Look at this right here. Then you know, if you pay attention, look, as it cools a little bit, it just like thickens up on its own, right? So this is what you want, right? So now we're gonna go ahead and put it in. We call it plate, but do I say bowl? Y'all let me know down in the comment section below. All right, so I've already taken the pictures. That's why you guys are here. You know what I mean? These are like simple and easy recipes. You can see it. You can see I put some pepper on it, right? So I'm just gonna go ahead and get me some, just like what you see. And I do like to have green onion on mine too. If you want to, you can just put heaps of cheese on it. It's okay, because this is my bowl, folks. Now, I'm not gonna try to like stress this out. I'm gonna just tell you, this is super good. The real star on this is the fact that this is a Crock-Pot recipe. So listen, my mouth getting watery. You see that right there? Mm. You know the drill, y'all. Cheers. Now listen, it's been a long day for myself. We're just cooking, you know what I mean? Simmering, you know, working inside this crock pot. What I'm getting ready to do now is I'm gonna sit down and just, you know, take it nice and slow and let's just warm up my ribs. Now, you guys let me know down in the comment section below. It's gonna really be hard for you guys to tell me to make this more than what it is, but let me know. You guys might have something I have never ever thought of, but I'm gonna tell you this right here is fire. Now, if you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, check it out. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I'm not faking no funk this time. I'm finna sit down and eat. Guess what? I'm out. Peace.