Sunday, December 2, 2012

Loaded Baked Potato Soup




A potato soup recipe made with NO heavy cream or cups of butter! I cut potatoes, added garlic, onion and chicken broth and poured into a freezer bag. I then measured out the cream cheese and put in a smaller freezer bag and bundled them together. I put meal, uncooked in freezer. When ready, I thawed and followed cooking instructions. Worked perfectly. The recipe is very good, but is even better as left-overs! Yum.

Ingredients


  • 5 lbs russet potatoes, diced, NOT peeled
  • 3 garlic cloves, minced
  • 1 large yellow onion, chopped
  • 64 ounces chicken broth or stock
  • Salt to taste, if needed
  • 16 ounces cream cheese
  • bacon, chives, green onions or shredded cheese for garnish toppings

  • Directions

    1. Combine first 5 ingredients in your crock pot. 
    2. Cook on LOW for 8 hours or on HIGH for 5. 
    3. Purée soup in food processor or blender with cream cheese.  
    4. Serve warm topped with bacon, green onions, shredded cheese or chives. 

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