BAKED POTATO SOUP
This recipe is super yummy and very easy because you don’t peel the potatoes! Simply chop them up and cook. Then puree half of the soup; add cream cheese, and you are ready to transport to your tailgate.
5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, whole
8 cups chicken stock
16 oz cream cheese (I used low fat)
1 TBSP seasoned salt or all-purpose seasoning
Shredded cheddar cheese
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
Top with your choice of garnishes & serve!
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