Baked Potato Soup

Posted by Rachel

Hands down this is the easiest recipe ever. Kinda messy though... however I am a messy cook. So the recipe is from Mama Loves Food. Her website is www.mamalovesfood.com and I think she is brilliant.

Here is her picture, we will see how close mine is to that.


Instructions are as follows:

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed. (the original recipe says don't peel, I peeled half.)
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth (I used beef bouillon instead.)
• 16 oz cream cheese, softened
• 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. I have a Hamilton Beach 7 qt slow cooker. I recommend a BIGGER one.

Looks like this without the stock:



The picture does not give a good representation of how much soup you are making.

2. Cook on high for 6 hours or low for 10 hours. I had a 12hr work day when I made this and it was fine letting it go longer on low.

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). YOU CANNOT TAKE PICTURES AND BLEND SOUP AT THE SAME TIME. This was the messy step for me because I don't have an immersion blender and I had to do a couple of rounds in the blender to get half of the crockpot blended. whew.

4. Stir well, top with your choice of garnishes & enjoy!

 This is what my finished product looks like. I did not add onions and use white cheese (mozzerella maybe??) with mine.

Yields 10-12 servings which is about right unless you are dating a bottomless pit.

 Freezes GREAT!