It’s cold outside, and it is bleak. There are no leaves on the tress, and I find myself continuously counting down the days until spring returns. It is on days like this that I just want to cuddle up on the couch with a good book, look out at the lake, and dream of the days we will be out there soaking up the sun. What a great day for potato soup! I went to Pinterest and looked through a variety of recipes and combined several to create this one.
From start to finish, this recipe will take approximately 5 hours 20 minutes.
8 cups chicken stock
5 lbs. russet potatoes cut into bite-sized pieces
1 large yellow onion diced
1 1/2 tbsp seasoned salt
1 1./2 tbsp black pepper
10 cloves garlic minced or 5 tbsp minced garlic
16 oz. reduced fat cream cheese
3 cups shredded cheddar cheese
Optional: shredded cheese, bacon, green onions
Combine potatoes, stock, onion, garlic, salt, and pepper in crock pot, and cook on high for five hours.
Stir in cheeses.
In a blender, emulsify about 1/2 of the soup, and return it to the crock pot.
Add salt and pepper to taste.
Serve with optional garnishes.