Sunday, September 15, 2013

Slow Cooker Baked Potato Soup

5 pounds russet potatoes, washed but not peeled, diced into 1/2 inch cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced
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

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (You could also remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well and top with your choice of garnishes. Yields about 10-12 servings.

Notes: I really enjoyed this soup. I didn't come close to getting tired of the leftovers, even after having it 4 or 5 times.

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