27 October 2010

Rockin' EASY crockpot potato soup.

I'm starving. I have this cooking in the crockpot right now and it smells so yummy. It's been in there since about 3:00pm, hoping it would be done around 7:00pm since that's when we normally eat. Well, it's now 8:00pm and the potatoes are still a little hard. I'm going to give it another half hour to soften up. Let's hope that does the trick. I think my crockpot is dying. Do they do that?


Here's the recipe in case any of you are interested. I got it from a friend who said its delicious but I personally never tried it yet. I will let you know how it taste when it's done.

Crock pot potato soup

5 lbs potatoes, peeled and diced into 1-2" chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 quarts chicken broth
2- 8oz containers cream cheese (I used reduced fat)
crumbled bacon and green onions or chives for garnish (optional)

Directions: use a 6 quart or larger crockpot. Peel and dice the potatoes, and put them into the crock. 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 hours. (I used high) The potatoes should be intact, but fork tender. I wanted my potatoes to stay in chunks, but you can use a potato masher or a hand held immersible blender to mash the potatoes in the soup.

After mashing potatoes(if you do), crumble both packages of cream cheese, and put lid back on. Cook on high for about 30 more minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion, or chives.

yummmo!



9 comments:

Perfect Insanity said...

Sounds good, but I dunno about the cream cheese. LOL

And isn't your crockpot new?

Jamie Pants said...

it was yummy! the cream cheese was the best part. You should make it for yourself and your man.

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Stephanie said...

That sound so good

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