Wednesday, January 25, 2012

Week 4: Potato Soup

I have a confession. This isn't the same potato soup as the one I made this week. I made the soup in the picture months ago. I forgot to take a picture of the soup I just made when it had cheese and bacon sitting on top of it. So, here is a similar picture. I mean, they do look pretty similar.

It's cold outside. It might be because I live in Michigan, but we've been having some strange weather lately. One day, it's 40 out, the next we're getting 4 inches of snow. It's fabulous weather for soup though! If I can make that soup without having to actually watch it, then even better! I do love my crockpot. I'll give a quick thanks to Jess and Alex who gave it to me. Hooray! Such tasty things have come from it.

I was looking for a potato soup I could do in the crockpot, so I called my mom to ask her if the recipe that she had made recently was any good. My dad picked up the phone, so I asked him. His response was "it's delicious...and she put bacon in it." Apparently, and rightfully so, bacon makes everything better. I would wholeheartedly agree. It's so good. Mmmmm. But back to the soup...

Slow Cooker Baked Potato Soup Ingredients:
originally from

5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, mince
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
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
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).
Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.
***A couple of notes: You have to use a GIANT crock pot if you intend on using all 5 pounds of potatoes at once. I couldn't fit them all in. I would certainly recommend halving the recipe if you're only making it for 4-6 people. Also, unless you LOVE cream cheese, I'd cut it back. For the full recipe, maybe 12 ounces?***

No comments:

Post a Comment