Monday, September 16, 2013

Crock Pot Baked Potato Soup

I love potato soup. I love potato soup that sticks to your ribs in the winter time and warms you from the inside out.
This recipe is incredibly easy and very, very delicious.
yield: 12 servings

5 lbs russet potatoes, washed but not peeled & diced into cubes
1 medium yellow onion, diced
10 cloves garlic, minced
8C (64oz) chicken broth
16oz cream cheese, softened
1 tbs seasoned salt (I used Tastefully Simple Seasoned Salt)

  1. Add potatoes, onion, garlic, seasoned salt, and chicken broth to crock pot.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Add softened cream cheese and puree soup with an immersion blender (or scoop out and into a blender) until cream cheese is incorporated.
  4. Stir well and heat for at least 10 more minutes.
  5. Top with your choice of toppings (shredded cheese, bacon, green onions - oh the possibilities!).
  6. Enjoy!

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