Thursday, February 2, 2012

What's Cooking?

I hopped onto the bandwagon over Christmas and am hooked.  I love that I can bookmark recipes, links, etc by image.  It makes it so much easier to find my links and recipes.  There is also no point in pinning and then not trying the recipes so I'm also slowly working my way through the recipes I have pinned.  If you are on pinterest and would like to follow me, click on the button to the right --->

The first recipe I tried was the Slow Cooker style Baked Potato Soup.  Super easy and super yummy.  I made ~half the recipe...whatever potatoes I had left of a 5lb bag, 48oz chicken broth, 1 block of 1/3 less fat cream cheese, less get the idea and it was delish!  Both boys gave it two thumbs up :)  Enjoy!

Image from

Slow Cooker Baked Potato Soup Ingredients:
  • 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
  • 1 medium/large yellow onion, diced
  • 10 cloves of garlic, minced 
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese, softened (I use low fat)
  • 1 tablespoon seasoned salt 
  • optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.

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