I think the title says it all. So, why don't I just go ahead and share the recipe?
Slow Cooker Baked Potato Soup
Ingredients:
5 pounds russet potatoes, washed but not peeled, diced into 1/2 inch cubes
1 medium to large yellow onion, diced
10 cloves of garlic, minced (or 5 teaspoons bottled minced garlic)
8 cups chicken broth or stock
16 oz. cream cheese, softened
1 tablespoon seasoned salt
Optional toppings:
Crumbled bacon
Shredded cheese
Green onions
Directions:
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours, or on low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (If you don't have an immersion blender, you can puree the soup in batches in a blender. Just be careful not to fill the blender more than 3/4 full. If you fill a blender all the way full of hot liquid, it can explode when you blend it).
Stir well. Top with your choice of garnishes and enjoy.
Yields 10-12 servings
Source: I found this on Pinterest. It is from a site called "Mama Loves Food" and you can find it here.
Notes: My goodness, this was so good! I loved this. I probably blended about 3/4 of the soup (as opposed to half of it). I also only used 8 oz. of cream cheese. I felt it would be plenty, and for me, it was. This soup is so creamy and flavorful. Delicious!
This made a lot. It definitely serves 10-12 people, if not more.
2014 Update: I made this again this winter. Man, this is such a good soup recipe!
Above: I have made this many times, and each time I make it, it is to die for.
The cream cheese definitely gave it a great texture. If you use the blender, I've learned that it's good to leave the little circle thing off and cover it loosely with a clean cloth. Let's enough air in to keep the explosions down. Exploded soup = not too cool.
ReplyDeletewow that is a lot of garlic! Interestingly enough I am making a similar recipe that I found on pinterest tomorrow
ReplyDeleteLaurie, that's what I thought too. It seems like waaaay too much garlic. And yet, the soup doesn't taste super garlicky...just flavorful. Plus, I wasn't regretting it afterwards and needing to brush my teeth and use mouthwash to get the garlic taste out of my mouth. This soup really isn't like that. It's just...good!
ReplyDelete