Sunday, November 20, 2011

Fall Challenge #11-- Slow Cooker Baked Potato Soup

I feel like the recipes I cook for my fall cooking challenge just keep getting better and better. This is absolutely delicious, pretty easy, and is great for those cold fall days. Speaking of which, we just had another cold snap, gone from highs in the 70s/80s to highs in the 50s/60s. We'll see if it stays that way. My guess is no.

Anyway, here is the recipe and the happy step-by-step pictures. Because I know you like them.

Slow Cooker Baked Potato Soup
- 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.

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