I have an ongoing love affair with my crockpot. I love how I can put something in before going off to work and when we get home, dinner! It also is fab that there is only one pot to clean. (love that!)
I found what has turned out to be one of our favorite soups to make in the crockpot on one of my favorite slow cooker blogs, A Year of Slow Cooking, Baked Potato Soup. It is so good and even better, so easy. We usually make a batch every couple of months all year round. It is that good. It makes a big batch but freezes well, just give it a good stir after thawing.
Baked Potato Soup in the Crockpot (Source: A Year of Slow Cooking)
- 5 lbs potatoes, cut into 1 to 2-inch chunks
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Smokey seasoned salt
- 2 teaspoons Northwoods Fire seasoning
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 2 quarts chicken broth
- 2 (8-ounce) packages low-fat cream cheese cut into chunks, to add at the end
- Crumbled bacon, cheddar cheese and/or green onion or chives for garnish
- Use a 6 quart or larger slow cooker.
- Cut up the potatoes, and put them into the stoneware.
- 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.
- The potatoes should be fork-tender.
- Use a hand-held immersible blender to puree everything very smoooth.
- After pureeing the potatoes, put the chunks of cream cheese, and put the lid back on.
- Cook on high for about 30 minutes, or until the cream cheese is completely dissolved.
- Give it a few more pulses with the hand-held blender after 15 minutes and again before serving.
- Garnish with crumbled bacon, cheddar cheese, green onion or chives.