Happy Food Friday!This week I want to share one of my recipes for the crock pot . Delicious baked potato soup! It's one of my favorites because you can throw it all in the crock pot and forget about it for 6-10 hours.
Ingredients
About 4 pounds of russet potatoes, washed but not peeled. Diced.
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's 5 teaspoons)
32 ounces (1 box) chicken stock or broth
10 cloves of garlic, minced (if you use jarred, it's 5 teaspoons)
32 ounces (1 box) chicken stock or broth
20 ozs (2 cans) of Cheddar Cheese (Campbell's Great for Cooking!)
16 oz cream cheese, softened
1 tablespoon seasoned salt
16 oz cream cheese, softened
1 tablespoon seasoned salt
Add onion, garlic, seasoning, cheese, chicken broth, and diced potatoes to the crock pot.
Cook on high for 6 hours or low for 10 hours.
Remove half the soup and add with the cream cheese to a blender, blend until smooth, then re-incorporate.
Stir well.
Honestly the 4 lbs of potatoes is a guess, I've never measured how much the potatoes weighed. You see, I add all the other ingredients first then add the diced potatoes one potato at a time until the crock pot is full. That usually amounts to a few potatoes short of a 5 lb bag. TIP: Use an apple corer to make the dicing go faster!
I usually garnish the soup with a pinch of shredded cheddar cheese, a scoop of sour cream, and some freshly crumbled bacon. MmmMmm good!
Thanks for reading!