I saw this pinned and thought it had to be too good to be true. I am so glad that I did!
A few years ago at Christmas time, my dad and I set forth in the kitchen with the goal to make loaded baked potato soup. Ok, so maybe it was my goal, I just drug him along for the ride. He was a good sport about it. It started with a roux and cooking things in bacon fat. All things that sound wonderful and delicious. It was a painstaking and time-consuming process and highly disappointing when we ended up with a blah product. So blah that we just kept adding things to it to try to give it flavor. It ended up turning out acceptable tasting after a lot of tinkering and no where close to the original recipe.
This soup is much different from that soup. Flavorful and couldn’t be easier to make.
I got the original recipe from here, but these were my measurements:
- 3 pounds of russet potatoes, diced(I did not peel)
- 1 medium yellow onion, chopped
- 32 oz chicken broth(you could sub veggie)
- 1-2 tablespoons garlic powder
- 1 tablespoon seasoning salt
- 1 teaspoon minced dried onion
- 8 oz cream cheese
Put everything but the cream cheese in your crock put. Set on low. Let cook for 8-10 hours.
When you come home from a day at work, it will look something like this:
If you like your soup a little chunkier, pull 1-2 cups of the diced potato out and set to the side. If you want smooth soup, leave everything in the crock. Add in cream cheese.
Use an immersion blender(much easier and less dishes) or a regular blender(in batches and be careful due to steam) and blend until desired consistency reached. Stir in potato chunks if reserve don the side for a chunkier soup.
This soup is honestly almost too easy and too delicious to be true. it would be perfect to serve for any sort of gathering with a toppings bar for people to top their own bowl. I can’t wait until lunch to dive into a bowl of leftovers. Mmmm.