I haven’t used my slow cooker in a while and I have been craving potato bacon soup for the last couple of days. So I put two and two together and found this recipe. A must try if you like potato bacon soup. And it doesn’t require too many ingredients either!
5 lbs russet potatoes, diced in 1/2 inch cubes (not peeled)
10 cloves of garlic, minced
1 medium/large yellow onion, diced
8 cups chicken stock or broth (approx. 2 boxes)
500 grams cream cheese, softened (approx. 2 bricks)
Salt and pepper to taste
1. Add potatoes, onion, garlic, salt and pepper, 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 with an immersion blender until the cheese is incorporated and about half the soup is blended (or 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 and enjoy.
This recipe is for 10-12 servings. Since I am only cooking for 2 and have a small crock pot, I made a half batch (which is still A LOT of soup). I will be freezing a small portion to see how well it freezes and will let you know how that goes!
For step 3, I removed half of the soup and blended the cream cheese in. Then I poured the rest of the soup into the bowl and mixed the whole thing. I figured I would prefer it fully blended than the half and half. There were still chunks left from the skin and onions which added a nice texture. You could also probably put it in a blender to make the soup fully smooth.