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Hi..
I made this for dinner last night and it was yummy! Be ready to share with your family and friends! It makes a whole pot full. I couldn't quite get all of the potatoes in! The addition of the cream cheese really makes it very rich and creamy!
Enjoy!
hugs,
peg
Slow Cooker Baked Potato Soup
Ingredients:
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 (I use low fat)
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
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. (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 & enjoy!
Yields about 10-12 servings.
Recipe source:
http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html
I made this for dinner last night and it was yummy! Be ready to share with your family and friends! It makes a whole pot full. I couldn't quite get all of the potatoes in! The addition of the cream cheese really makes it very rich and creamy!
Enjoy!
hugs,
peg
Slow Cooker Baked Potato Soup
Ingredients:
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 (I use low fat)
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
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. (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 & enjoy!
Yields about 10-12 servings.
Recipe source:
http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html