Today I tried 4 new recipes that I found from Pinterest...at least 3 were keepers!
Crock-pot Baked Potato Soup
5 lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 lg. onion, diced
1 T. minced garlic
8 C. chicken stock
12 ozs. cream cheese (I used lowfat)
1 T. Lawry's
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Stir in the cream cheese and allow to melt. Mash part of the soup. (I used a manual food chopper. The original recipe called for using the blender, but I skipped that part because I didn't want to have to wash anything else!) Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes (cheddar cheese/bacon) & serve!
1 comment:
Oh yum! This will be a "must try!"
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