So it's taken me a week to get my post written and ready, but I'm finally going to share the crockpot potato soup that I promised you last week. Derek and I polished off an enormous crockpot full of soup over the past week and we both agreed it was an awesome recipe that we'll be using throughout the cold wintery months.
Would you believe it if I told you I found the recipe through Pinterest??? Hard to believe right {wink wink}?! I know I probably come off as a little obsessed over this whole pinning craze, but I have to tell you I have found SO MUCH inspiration. I've crafted a bit, baked some new recipes, found some new blogs and even tried out a hair tutorial for loose curls (which I happen to be sporting for the first time right now)!!
Anyways, I could go on and tell you about all my wonderful pinning adventures, but I'll try to stick to the topic of the day ---
Loaded Baked Potato Soup (crockpot recipe)
Recipe from Mama Loves Food (varied to make it vegetarian)
Makes A LOT!!!! I guestimate about 8-10 servings
This is a thick and hearty soup that is just perfect for those cold blustery nights when all you want to eat is something that will warm you from your toes to your nose. It's a delicious vegetarian soup and if you aren't a vegetarian, you could easily sub chicken stock for the veggie broth and add crumbled bacon as a topping.
5lbs yellow potatoes, washed and diced (you do not have to peel)
1 lg yellow onion, diced
10 cloves of garlic, minced
8 c vegetable broth or chicken stock
12 oz cream cheese cut into 1/2 inch cubes
1 tbsp Spicy Mrs. Dash (you can use your fave seasonings)
sea salt & pepper to taste
Must have toppings: shredded cheddar cheese, chopped green onions or chives, crumbled bacon (for the meat eaters)
Combine the potatoes, onion, garlic, seasoning and vegetable broth in the slow cooker. Cook on high for 6 hours or on low for 8 - 10 hours. Once the soup is done cooking, keep the crockpot on low and mash up the potatoes using a potato masher. I just partially mashed the potatoes and left lots of chunky bits.Add the cream cheese and and then use a hand mixer to combine. Let simmer, as it will probably take 10 - 15 minutes for the cream cheese to be completely melted in.
I was a little skeptical when the soup looked like this.....
...but thank goodness for the cream cheese, which gave the soup a nice creamy colour....
Top with your choice of toppings and serve immediately.
I give you the epitome of comfort food!!!
Have a great day,
Andrea
