(again, a recipe based on ones I found on Pinterest, plus my own experimentation)
- 5 lbs Russet potatoes, washed & diced into 1/2" cubes (unpeeled)
- 48-64 oz chicken broth or stock (depends on if you like a thinner soup, or thicker more stew-like soup)
- 3-4 tsp minced garlic
- 1 large onion, diced
- 16 oz of cream cheese, softened
Seasoning
(I never measure seasonings; just season to taste)
- Seasoned Salt (I used Lawry's)
- Pepper
Garnishes
- shredded cheese
- crumbled cooked bacon
- scallions
- cubed ham steak (optional)
Preparation
- Add all ingredients except for cream cheese & garnishes to slow cooker
- Cook on high for 6 hours or low for 9-10 hours
- 30-45 minutes before serving, add softened cream cheese; use an immersion blender until cream cheese is incorporated & soup is desired texture (I blended mine until almost completely smooth, but many recipes call for the soup to be blended halfway, so there are still nice chunks of potato).
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