My one weakness at Chili's restaurants is always the baked potato soup. I found this recipe and immediately thought that I would try it. It's given us plenty of leftovers too! I love the taste, and I think that I may try something different next time, but this is such an easy meal to make! The only problem that I ran into while making it, was that I had to puree some of the soup. Our blender specifically states not to put anything hot into it, as it will damage it. So, I thought, why not use our Cuisnart? I think I broke it when we were moving Mike out of the temporary housing, so now, it leaks all over the place...yay! Now I have a mess to clean up, as I'm making dinner...awesome!
Ingredients:
5 pounds russet potatoes, washed not peeled, diced into 1/2 inch-ish cubes
1 medium onion, diced
10 gloves of garlic, minced
8 Cups chicken stock or broth
16 oz cream cheese, softened (I used the low fat kind, and it still tasted great)
1 tablespoon seasoned salt (I used regular salt)
Optional garnishes include: Bacon bits, green onion and shredded cheese
Directions:
Add potatoes, onion, garlic, salt and chicken stock to slow cooker.
Cook on high for 6 hours, or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender, or place half of the soup in an upright blender or Cuisnart with the cheese and blend until cheese is incorporated, then pour back into slow cooker, stirring to reincorporate.
Serve and top with your garnishes!
Enjoy!
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