Monday, April 2, 2012

Baked Potato Soup in the Crockpot

I have an ongoing love affair with my crockpot.  I love how I can put something in before going off to work and when we get home, dinner!  It also is fab that there is only one pot to clean. (love that!)

I found what has turned out to be one of our favorite soups to make in the crockpot on one of my favorite slow cooker blogs, A Year of Slow Cooking, Baked Potato Soup.  It is so good and even better, so easy.  We usually make a batch every couple of months all year round.  It is that good.  It makes a big batch but freezes well, just give it a good stir after thawing.

Baked Potato Soup in the Crockpot (Source: A Year of Slow Cooking)

  • 5 lbs potatoes, cut into 1 to 2-inch chunks
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Smokey seasoned salt
  • 2 teaspoons Northwoods Fire seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • 2 quarts chicken broth
  • 2 (8-ounce) packages low-fat cream cheese cut into chunks, to add at the end
  • Crumbled bacon, cheddar cheese and/or green onion or chives for garnish
  • Use a 6 quart or larger slow cooker.
  • Cut up the potatoes, and put them into the stoneware.
  • Add onion and garlic.
  • Sprinkle in the seasonings, and pour in the broth.
  • Cover and cook on low for 8 hours, or on high for 4.
  • The potatoes should be fork-tender.
  • Use a hand-held immersible blender to puree everything very smoooth.
  • After pureeing the potatoes, put the chunks of cream cheese, and put the lid back on.
  • Cook on high for about 30 minutes, or until the cream cheese is completely dissolved.
  • Give it a few more pulses with the hand-held blender after 15 minutes and again before serving.
  • Garnish with crumbled bacon, cheddar cheese, green onion or chives. 
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1 comment:

  1. I love the crock pot. It's the best to come home after working all day and have dinner ready when we get home. Thanks so much for sharing at Whimsy Wednesdays. Have a wonderful Easter.


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