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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Jeana's Fabulous Baked Potato Soup-QUESTION
I'd like to make a double batch of this for a soup feed at my work on Friday for United Way. I have a bigger crockpot that holds 6 quarts...would most of a double batch fit? Anyone know about how much a single batch makes? I've never really bothered to notice....
Also, Jeana..your recipe is famous..if you google "Jeana's Baked Potato Soup" it's the first thing that comes up:)
I'm sure it will be a hit!
Re: Jeana's Fabulous Baked Potato Soup-QUESTION
That makes me so happy!
I'm not sure exactly how much it makes either...but I have a 7 quart crockpot and it all fit in there without issue. Like, there was room for more.
So I would think you should be fine. That was a double batch. I made a triple batch once and just kept the extra in a tupperware container in the fridge til I needed to add it in, which I did by heating it up in the microwave for a bit first, before adding it.
This is always a safe bet too!
Another question...
Have you ever tried to crock pot this? Like maybe have the potatoes cook all day and then do the butter/flour thickening at the end right before serving? Mostly because I'm lazy and I don't want to bake the potatoes (I use frozen red potatoes that come with the skin on them, love!).
Just curious. Or am I missing the point?
thanks to jennied
So long as you cook the butter/flour for a bit to take the "floury" taste out of the roux, you probably would be okay.
My trick? I microwave the potatoes sometimes, and then finish them off in the oven while I make the base. This speeds it up quite a bit, if I'm making it and planning on eating it on the same night.