Friday, October 7, 2016

Crockpot Potato Soup

Happy Friday!!!!!! (finally) Last week I actually wrote out a menu and this soup is one of our favorites that we made. I love meals that I can quickly throw together, being busy with two little people and it turn out like I spent forever in the kitchen. Fall is our favorite time to make yummy soups and I want to try a really good chili, like a spicy delicious chili. This one looks so delicious and perfect for Fall's chilly weather! :) Just a few ingredients, a few hours and even leftovers, which seems to always be better with soups. This crockpot potato soup is creamy, has major flavor and the more cheese the better! You can literally top it with anything you would a baked potato. Eric likes bacon on his, I stick to cheese (a lot) and green onion. It is fast to make, so easy and most importantly, delicious! Perfect for any weeknight dinner. Eric only had one request, bigger diced potatoes, so we are calling that a win!


For the soup ||
5 pounds russet potatoes, washed and peeled, diced into ½ inch cubes
1 small/medium yellow onion, diced
5 cloves garlic, minced, If you use jarred, it's a 2½ teaspoon equivalent.
8 cups chicken stock or broth
16 ounces cream cheese, softened (I use low fat)
1 tablespoon seasoned salt

Top with optional garnishes, crumbled bacon, shredded cheese, green onions, sour cream

Directions ||
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. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). 
4. Stir well, top with your choice of garnishes & enjoy!

Happy Weekend! -XO!

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