Sunday, January 24, 2010

Crockpot Potato Soup

This recipe is from A Year of Slow Cooking. I am making friends with my crockpot and loving this blog.

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 small onion, diced
4 cloves garlic, minced (I use jarred)
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper (you might want to decrease this for less kick)
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I always use reduced-fat cream cheese)
crumbled bacon, grated cheese, and green onion as garnish

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. (I left a few chunks in mine.)

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and cheddar cheese. Serve with homemade bread if you really want to crank up the comfort food factor.


Miss Tiffy Lee said...

Thank you for sharing the recipe...I tried it and it was a big hit!

Liz said...

Michelle,I made this on Sunday and it was a hit! Thanks for a great easy meal that I could come home from afternoon church to find nearly ready to eat.

jenn said...

7 out of 7 stars from our family. I asked Ethan if he wanted potato soup for lunch and he said, "Only if it is the new one," meaning yours. Ethan is the highest endorsement I can give.

Anonymous said...

This is wonderful!! I was aprehensive about the cream cheese, because i am not a huge fan of using it in cooking, but OMG LOVE IT!!! PERFECT AND SIMPLE!! YUM! thank you for sharing!! :)