Anyway, here is the recipe and the happy step-by-step pictures. Because I know you like them.
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced; I used whole)
- 8 cups chicken stock
- 16 oz cream cheese (I used all lowfat)
- 1 TBS seasoned salt or all-purpose seasoning
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
- 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 (if you used whole 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!
Yields about 10-12 servings.
|The ever-important and most time-consuming task of chopping the potatoes|
|That's just potatoes. Use a big crockpot :)|
|Everything else all mixed in|
|Starting the puree'ing process|
|Look! More soup like!|
|In the process of stirring/mixing the cream cheese|
Matt isn't the world's biggest soup person, but he really likes this, too. As I said, it is a great fall weather treat and it makes tons! We have two tupperware full of this stuff in the freezer waiting for later! It will stay good in the freezer for 3-6 months.