Baked Potato Soup – Slow Cooker {Cookbook of the Month }
Baked Potato Soup – Slow Cooker {Cookbook of the Month } could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 301 calories, 10g of protein, and 16g of fat each. For $1.44 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a soup. 2556 people have tried and liked this recipe. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 8 hours and 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have garlic cloves, potatoes, cream cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. Crab and Corn Soup – Slow Cooker {Cookbook of the Month }, Slow Cooker Tuscan Sausage and Bean Soup {Cookbook of the Month }, and Slow cooker baked potato soup are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 510 minutes
Ingredients:
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese
4 garlic cloves, minced
1 small onion, diced
5 pounds potatoes, peeled and diced in 1 to 2-inch chunks
1 teaspoon seasoned salt
Equipment:
potato masher
slow cooker
blender
Cooking instruction summary:
Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender. Use a potato masher or a stick blender (I would suggest a potato masher!) to mash the potatoes. You want a smooth soup.After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.Serve garnished with crumbled bacon, shredded cheese, green onions or chives.
Step by step:
1. Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender. Use a potato masher or a stick blender (I would suggest a potato masher!) to mash the potatoes. You want a smooth soup.After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.
2. Serve garnished with crumbled bacon, shredded cheese, green onions or chives.
Nutrition Information:
covered percent of daily need
