Baked Potato Soup {in the slow cooker!}

Soup

It’s soup season, Friends! BTW…I’m learning after a year in the “south” that everyone can be referred to as “friend”. Whether you have known someone your whole life or for ten minutes. Whether they are two or eighty-two, everyone says “hey friends….etc. etc”. This is confusing if you are from the more northern states where we only refer to each other as friends after all criteria for friendship have been met, including a secret handshake and an inside joke that never gets old (BTW…all inside jokes get old…like….immediately). Just a little southern education for you if you ever visit, it will serve helpful when the stranger you meet at Publix refers to you as “friend” and you start to worry that you’ve made a commitment that you can’t remember. It’s ok…you’re in the clear. People are just friendly here, we like it that way. Back to soup.

I’m a pretty low maintenance cook. I bake a lot but cooking has to come with pre-school level instructions for me, not sure why, don’t care. This soup fits the bill. This is the third potato soup recipe I have ever made and its now my favorite. The first one I ever made was FULL of junk that was terrible for you, condensed cream of this and that, tons of cheese, lots of fat. The second one had NONE of that stuff…therefore, it was no fun. No thanks. This one is right in the middle. It has cream cheese in it which gives it lots of flavor and a perfect consistency but the rest is just good ol’ veggies, chicken broth, and seasonings. Here we go.

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Wash and dice up five pounds of potatoes. I use red potatoes. Use whatever you like, doesn’t matter to me! This takes a bit, its a good time to catch up on Walking Dead. Which was awesome last night. The Governor is back and is all conflicted and what not, I could go on but I won’t. Just go watch it. Dump your potatoes into your slow cooker with 8 cups of chicken broth.

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Chop up an onion and some carrots. Yes, carrots. They add good flavor and some pretty color to your soup. Delicious. Add these to your potatoes.

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Dump some seasonings on top like seasoned salt and minced garlic.

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Give it all a good stir and cover it up. Cook it on high for 6 hours or low for 10.

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When your veggies are tender and your house smells uh-mazing…cube some softened cream cheese and put it in your food processor or blender.

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Scoop out about 1/3 -1/2 of your soup and pour it on top of your cream cheese. Turn that baby on and let it puree the heck out of it. It will look like this:

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Return this mixture back to the crock pot or slow cooker and stir well to combine everything together. See if you like the consistency, it you want to thicken it up a bit more, add some more soup back to the food processor and puree it like before and then stir back into the crock pot. Without a little meat, this is girl soup. It just is. So at this point I added some chopped up canadian bacon which is basically ham. I found it in the freezer, a happy surprise! Be sure to do this AFTER the pureeing is complete, no one wants pureed meat in their soup. “That’s nasty” as Anna would say.

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You’ll end up with a HUGE pot of soup. I fed both my family with another day’s worth of leftovers and another family and gave them leftovers with this one recipe. If leftovers aren’t your thing, half this recipe. Easy peasy. Enjoy!

Baked Potato Soup

Recipe modified from Mama Loves Food  

Ingredients:

  • 5 pounds potatoes (I used red but any kind is fine), washed but NOT peeled. Diced into 1/2 inch(ish) cubes
  • 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
  • 16 oz cream cheese, softened
  • 1 tablespoon seasoned salt (I use Lawry’s)
  • 1 bag of baby carrots, chopped
  • 1 1/2 cups diced canadian bacon or ham
  • optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

  1. Add potatoes, onion, carrots, garlic, seasoning, 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 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).
  4. Add the ham or canadian bacon
  5. Stir well, top with your choice of garnishes & enjoy!

Comments

  1. says

    This looks so yummy! I’ve been looking for a warm, hearty soup for winter that balances being totally healthy (and not tasting good) and something with a little fat in it. Can’t wait to try it!

  2. Sara I. says

    If I was to make this on the stove in a cast iron pot, any thoughts on how long it would need to cook? I am asking for a friend who doesn’t want to invest in a 220v crock pot and has no room in her kitchen for one anyway…

    • says

      I am making it on the stove top this afternoon, I’m not sure exactly how long but basically I’ll sauté the veggies in a little butter until they are just a touch tender and then add the broth and simmer until tender enough to puree. I’m guessing 30 minutes? Then I’ll let it sit on the very lowest temperature until ready to serve. Hope this helps!