Thursday, October 18, 2012

Loaded Baked Potato Soup

With the colder weather we've been having I was excited to make my first soup of the fall. Potatoes are pretty cheap right now so I took advantage of that and decided to make Potato Soup. This soup turned out amaaaazing!


5lbs russet potatoes, scrubbed and diced
4 cloves roasted garlic (for instructions go Here ) You can also use 3 tablespoons minced garlic
1 large onion, chopped
64 oz. chicken broth
16 oz cream cheese
Bacon, chives, cheese for garnish

1. Combine potatoes, garlic, onion and broth in crockpot. Cook on low 8 hours or high for 5 hours.

2. 1 hour before serving slice up cream cheese and add to soup.

3. When soup is ready to serve add to blender and blend. I took the soup from the crockpot to the blender and then poured into a pot. There was so much soup I had to do this in sections. Make sure your lid is on TIGHT! Don't overfill the blender and be very careful with the hot soup.  (My lid popped off during the blending process and I got burning hot soup on my arm OUCH!)

4. Serve in bowls and top with bacon, cheese and chives.

1 comment:

  1. Another successful recipe at our house! I have never been considered a good cook, ask Steven. ( i managed to burn water..) but this recipe was easy to follow and the whole family loved it. The cream cheese really made this soup pop!