Something comforting to make for a dreary day! Baked potato soup. This recipe makes a lot of soup, so I made the whole thing, took half of the soup and put it in the freezer to have for another meal! It was nice to come home from work and dish up a bowl of this soup, a good "welcome home" if you ask me.
Slow Cooker Baked Potato Soup
Ingredients:
- 5 lbs russet potatoes, washed but not peeled, diced into 1/2 in cubes
- 1 medium onion (sweet/yellow) diced
- 10 cloves of garlic, minced (or 5t jarred)
- 64oz chicken stock or broth
- 16oz cream cheese, softened
- optional garnishes: crumbled bacon, shredded cheese, green onion
Add potatoes, onion, garlic, and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Add the cream cheese and puree the soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Or you can remove half of the soup and the cream cheese to an upright blender and then stir it in). Stir well and top with your choice of garnishes.
*I added salt and pepper to the individual bowls, that way you can season it to your liking.
Slow Cooker Baked Potato Soup
Ingredients:
- 5 lbs russet potatoes, washed but not peeled, diced into 1/2 in cubes
- 1 medium onion (sweet/yellow) diced
- 10 cloves of garlic, minced (or 5t jarred)
- 64oz chicken stock or broth
- 16oz cream cheese, softened
- optional garnishes: crumbled bacon, shredded cheese, green onion
Add potatoes, onion, garlic, and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Add the cream cheese and puree the soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Or you can remove half of the soup and the cream cheese to an upright blender and then stir it in). Stir well and top with your choice of garnishes.
*I added salt and pepper to the individual bowls, that way you can season it to your liking.
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