Monday, November 21, 2011

Mmmmmm...Potato Soup!

LOADED BAKED POTATO SOUP

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced)
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.


I didn't use quite 5lbs of potatoes, and I am glad because it never would have fit in my crockpot and I think it would be enough to feed a small Army if I had!

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