Thursday, November 3, 2011

OMG Crockpot Baked Potato Soup!

This was SOOO good and really easy! I got the recipe from here Mama Loves Food, via Pinterest cut the recipe in half and made some minor changes. 
(Sorry about the not so pretty bowl but I was ready to eat!)

This is what I did:
2.5 lbs potatoes diced 1/2inch cubes (I guessed half a 5lb bag) after reading some of the comments on her blog, I peeled half and left half with skins on..perfect!
I diced small about half an onion and used 2tsp of minced garlic from the jar which equaled 4 cloves
I used 2, 14 oz cans of chicken broth
1pkg cream cheese
1 tsp Tony Chacherie's seasoning and 1/2 tsp pepper
Add everything except cream cheese and let it cook on high for 4 hours. (I am sure you could do her suggestion of low all day but I started late) I scooped out appox 1/3 of the contents of my crockpot and added 1/3 of 1 pkg of cream cheese and blended in my blender until it was creamy, and poured it back in, then cubed and added remaining cream cheese to the crockpot. ***UPDATE** I've made this twice since this post and now I just add the whole package of cream cheese when I blend the 1/3 of my soup and potatoes and it works great!*** At this point you can take out more if it doesn't look creamy enough to you, but this to me was the perfect consistency.  Cook for 30 minutes on high after you add the cream cheese then it's done! I had some bacon in the fridge so I fried it up and crumpled over some shredded cheese.  Again, SOOOO GOOD!! We ate the whole thing, next time I might have to make the regular sized recipe so we can have leftovers!!

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