The girls will actually eat leftovers. I can't believe it. I don't know if it was the influence of a fantastic spring day,
or if they in fact love this so much that they're willing to eat
leftovers, OR if it was a combination of both. Regardless, this recipe is a keeper - and you should try it when you're in the mood for a delicious (and easy to make) soup. Thanks for sharing, Kristie!
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| Photo by: Mama Loves Food! |
April's Baked Potato Soup - Slow Cooker Style
5 pounds russet potatoes, washed but NOT peeled - diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
5 pounds russet potatoes, washed but NOT peeled - diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
optional garnishes: crumbled bacon, shredded cheese, green onions
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or 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.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Alternately you could remove half the soup and the cream cheese to
an upright blender, then re-incorporate.
Stir well, top with your choice of garnishes and enjoy!
Recipe Source
an upright blender, then re-incorporate.
Stir well, top with your choice of garnishes and enjoy!
Recipe Source
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