**Linking up with Mamakat today: 2.) Share a Fall recipe that you’re loving this season.**
There are days when I have a meeting after school, or the kids have a doctor appointment, and then we have soccer and scouts and homework and a bath for Olivia and I wonder when in the hell we are going to fit in dinner. That is when I remember my crockpot! If I can get my act together and get something in the crockpot, we can all leave for our crazy day and, whenever we get around to it, our dinner will magically be waiting for us!
This all sounded like a great plan for Tuesday until Monday night came along and I was a.) making dinner for Monday b.) making cookies for a lunch party at work on Tuesday c.) packing lunches for Tuesday d.) realizing that I had to make the crockpot dinner for Tuesday! It feels good to come home to dinner in the crockpot…but getting it ready ahead of time sometimes feels like more work! I was supremely happy when I looked at this recipe again and realized you don’t need to peel the potatoes…hooray!
The soup was a major hit. Everyone loved it except Mr. Picky McPickerton, also known as Matthew. He tried it and declared it disgusting and happily ate a banana and apple and bread and butter instead. Matt quickly microwaved some bacon and warmed up the bread when he get home while we were at the doctor. I had used my immersion blender to add the cream cheese and finish it up when I got home from school before we left. It made enough for two nights worth of dinner which made the extra long time in the kitchen on Monday totally worth it. I served it with chopped bacon and shredded cheese and warm bread and butter. It was delicious…especially for a crockpot soup.
From Mama Loves Food via Pinterest:
Slow Cooker Baked Potato Soup Ingredients:
5 pounds russet potatoes, 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
optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
Add potatoes, onion, garlic, seasoning, 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 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).
Stir well, top with your choice of garnishes & enjoy!
That sounds yummy! I love soups this time of the year. For some reason, it’s never occurred to me to put cream cheese in my potato soup, but you can bet that will change now.
Sounds good! I have been trying to find new crockpot recipes because we’re so busy these days!
I’m trying this! Even though I know Miss M. won’t touch it!
Baked potato soup does just say “fall” doesn’t it?!
I’ve been using my slow cooker at least once a week lately. This week it will be twice. I don’t know why I didn’t start doing this years ago.
I am definitely trying this. What a way to usher in Fall.
Sounds like a great recipe!
Oh, I love potato soup- and even more when it’s in the crockpot! I’ve actually never made it with cream cheese; I’ll have to give it a try!