I bought a really nice slow cooker recently (really nice = fancy), so I've been trying out some new recipes. This evening we had Baked Potato Soup, and this recipe is a keeper! I thought I'd share it with you!
5 lb potatoes, peeled and diced into chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tea seasoned salt
1/2 tea black pepper
1/2 tea red pepper
2 qts chicken broth
2 (8-oz) pkgs cream cheese
Crumbled bacon and chives as garnish
Use a 6 qt or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand held immersible blender.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, chives, and cheddar cheese if you like.
Super yum! Enjoy!
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