It's supposed to be cold here this week and nothing says comfort food like a deep bowl of Loaded Baked Potato Soup!
Ingredients:
- 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 prefer minced)
- 8 cups chicken or vegetable stock...OR that handy homemade turkey stock !
- 16 oz cream cheese (I used lowfat)
- 1 TBSP seasoned salt or all-purpose seasoning
- 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 prefer minced)
- 8 cups chicken or vegetable stock...OR that handy homemade turkey stock !
- 16 oz cream cheese (I used lowfat)
- 1 TBSP seasoned salt or all-purpose seasoning
Optional Garnishes:
- Crumbled bacon (I like turkey bacon)
- Shredded cheddar cheese
- Green onions
- Crumbled bacon (I like turkey bacon)
- Shredded cheddar cheese
- Green onions
Directions:
- Add potatoes, onion, garlic, seasoning and
your choice of stock to slow cooker.
- Cook on high for 6 hours, or low for 10 hours.
- Using an emulsion blender (love my Cuisinart one!), blend until mostly smooth
- Stir in the cream cheese and allow to melt. Stir until melted, then use emulsion blender to blend to desired consistency.
- Top with your choice of garnishes & serve!
- Using an emulsion blender (love my Cuisinart one!), blend until mostly smooth
- Stir in the cream cheese and allow to melt. Stir until melted, then use emulsion blender to blend to desired consistency.
- Top with your choice of garnishes & serve!
This recipe makes a BIG batch! It freezes great! I like to store in quart-sized Ziplocs; makes perfect 2-person servings.
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