Sunday, December 2, 2012

Potato Soup II

Made this slow cooker potato soup and it turned out very tasty. It's very similar to the potato soup I made several years ago on the stove (well all potato soups are similar) but I think this one is better. Can't be sure as it wasn't a side by side taste test. I used yellow potatoes. This filled up the whole pot and made 3 jars of leftovers after dinner (one of which went into the freezer).
12/19/12 update: had the freezer one today. Texture was very strange - would not recommend freezing this after all. Just refrigerate. 
  • less than 3 lbs potatoes
  • 5 cups broth
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • black pepper
  • 1/4 t cayenne
  • 1 pkg cream cheese (8 oz)
  1. Peel potatoes and cut into large chunks (~1" cubes).
  2. Put all ingredients in slow cooker, EXCEPT for cream cheese.
  3. Cook on high for 4.5 hours. The potatoes should be fork tender.
  4. Puree half of the soup, along with cubed cream cheese.
  5. Optional: Garnish with chopped scallions, shredded cheese, bacon, etc.


Potato Soup I - stove top

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