Sunday, January 22, 2012

Crock Pot Potato Soup

This is my new favorite slow cooker recipe.  It is so yummy and on top of that, it makes a TON of potato soup and it freezes perfectly!

You need a big crock pot for this one, here is mine:
 You will also need 5lbs of potatoes.  Yes, I measured them on a bathroom scale.  No, I don't have a kitchen scale.
 This is my favorite step, they are slow cooker liners.  Litterally all you have to do is put this in before, and then for clean up, just toss it.  I know, its so not green, but I REALLY hate scrubbing out my crock pot, which is why I never use it.  With this, I may though.
 All you have to do is chop up the 5 pounds of potatoes into 1ish inch squares
 And put them in the croc pot
 Then dice a yellow onion, and add 10 cloves of garlic
 Also, add 8 cups of chicken broth, and let it cook on high for 6 hours.  This is where I am a horrible blogger, as I forgot to take pictures of this next part because I needed to feed my starving hubby and son.  But, you take out and chop up the garlic cloves and return them to the pot.  Then add 16oz of cream cheese.  To help mix it better, I soften and chop the cream cheese, as well as put some of the soup mixture in a separate bowl to help it all incorporate.  It is creamy and delicious.  Once the cream cheese has melted, you can mix it up really good, and top with bacon, cheese and green onions.  It is AMAZING.
The perfect dinner on a cold winer night.  Not that it really gets all that cold here in Southern California.  It seriously is totally worth the time it takes to chop up the potatoes and onion.

Here is the full recipe for you to enjoy!


Baked Potato Soup (crock pot)
Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic whole
- 8 cups chicken stock
- 16 oz cream cheese 
- 1 TBS salt 

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.  Cook on high for 6 hours.  Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.  Stir in the cream cheese and allow to melt. Stir until soup is well blended, you may have to wait 5-10 min in between stirring to allow the cream cheese to fully melt.  Top with your choice of garnishes & enjoy!


Cheers!
Ashley

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11 comments:

  1. This sounds fabulous! I'm going to pin it and definitely will be cooking it soon!

    Sharon

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  2. found your blog through iheartcraftythings blog. newest follower! thanks for posting your crockpot soup recipe!! i will try this tomorrow :)

    come by for a visit to my blog if you'd like :)

    blessings to you!
    janiene
    http://bishopsfamilysite.blogspot.com

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    Replies
    1. Thanks for stoping by and following me! Enjoy the recipe :)

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  3. I found your blog while trying to remind myself how to make a tortilla chicken casserole for the fam! Now I'm trying this recipe as we speak...wish me luck!

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  4. has anyone tried freezing this? how does it do? I can't wait to try it, it sounds DELISH! :)

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    1. I freeze it! I get at LEAST 3-4 meals for our family out of this recipe by freezing. Still tastes good!

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  5. Has anyone ever tried it with less cream cheese? It seemed like a lot but I'm afraid to cut back too much! Also, Ashley, did you actually puree the garlic and part of the soup like the recipe says? Or just chop up the garlic and put it back in? Thanks!

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  6. In your directions you say add "seasonings" but I don't see "seasonings" on the list. Am I missing something?

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  7. Mmm…yummy soup! So comforting for cold weather. :)

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