Tuesday, December 21, 2010

Baked Potato Soup

You'll love this, I promise. We had it for dinner the last two nights and I already want to make another batch because I love it so!

Image from here. I took a picture of my creation, but it was kind of ugly and not representative of the deliciousness that it truly is.

  • 5 lbs. potatoes, peeled and cut into 1-2 inch pieces
  • 1 small onion, minced
  • 4 cloves of garlic, minced
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 quarts (64 oz.) chicken broth
    2 (8 oz.) packages of cream cheese (I think low fat tastes the same so I go with that... I'd also like to try fat free sour cream but haven't yet)
  1. Use a 6 quart slow cooker. Or half it if you only have a 3 quart slow cooker.
  2. Put the diced potatoes, onion, garlic, all seasonings and chicken broth into the stoneware.
  3. Cover and cook on low for 8 hours, or on high for 4 hours.
  4. Once the potatoes are tender, mash them in the soup with a potato masher.
  5. Crumble in the cream cheese, stir, and cook on high for 30 minutes (until the cream cheese is dissolved).
  6. Serve and enjoy! Garnish the soup with green onions, and if you want to be really unhealthy/delicious about it - crumbled bacon.
Recipe from here.


Rebekah said...

Oh my goodness, I'm going to have to make this! It looks so good.

And, how come when we make something, it never looks as pretty as the picture we got it from?? Haha I have that problem all the time. It tastes wonderful, but doesn't always look good. :)

MCW said...

Baked potato soup is my favorite! Sounds like a great recipe...will have to try it!