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slow cooker potato soup

OhMyStinkinHeck, you are going to love this recipe. It is absolutely the best potato soup E-V-E-R! Seriously, it is the best I have ever made at least. And, it is made in the slow cooker. Easy Peasy.  This is my families favorite fall food. We look forward to the cooler weather just to gather around the table, bowls in hand, puppy dog eyes abound. Why puppy dog eyes? Because they always want extra bacon. Bacon, Bacon, Bacon. Everything goes with bacon.

So, let’s get to it:

diced potatoes

First you need to dice about 4 pounds of potatoes and a large onion. Once you have those diced place them in your slow cooker. My slow cooker is a 6 quart and this makes enough to fill it up. If yours is smaller you will need to adjust this recipe accordingly.

garlic cloves

Peel 6-8 cloves of garlic and add them whole to the slow cooker.

chicken broth

Add 3 cans of chicken broth to the slow cooker along with 2 cans of water.

Hamilton Beach Slow Cooker 6-quart

Cook on high for 6 hours or low for 10

Add cream cheese

Now, take out the whole garlic cloves and put them in a food processor or blender along with one and a half packages of cream cheese, 2 Tablespoons of seasoning salt and half of the soup in the slow cooker. I have to do this in two batches because of the size of my food processor. I also didn’t show pictures of it because it is from the time of dinosaurs and is ugly enough in person, much less pictures. After you have pureed it add it all back into the slow cooker. Stirring occasionally. After about 20-30 minutes it is ready to garnish and serve.

Best Ever Potato Soup

Best Ever Potato Soup

Ingredients:
4 pounds of Potatoes, washed and diced, not peeled
1 large yellow onion, diced
6 cloves of garlic, whole
3 cans of chicken broth, then fill 2 cans with water
12 oz cream cheese
2 TBS seasoned salt
Optional Garnishes:
Crumbled bacon
Shredded cheddar cheese
Green onions

Directions:
Add potatoes, onion, garlic and chicken broth to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Remove and puree the garlic cloves along with 1/2 of the soup, seasoning salt and cream cheese and then put back into the slow cooker. Stir occasionally until soup is well blended.
Top with your choice of garnishes & serve!

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Crockpot Meatballs

What an ugly picture. I know my picture is horrible but it is what it is. I tried several times but just couldn’t get one that was any better…until I plated them. Ok, maybe that one just looks better because I was ready to eat! Wouldn’t it be great if we could use some of that scanner software to transport food back and forth? Because let me tell you, these are fabulous, regardless of how ugly my picture is! This is Tate’s most favorite dish. He asks for it often and can never seem to get enough of them. Don’t get me wrong, we all love them, they are just Tate’s most favorite dish ever.

They are easy to make too. Don’t let the ingredient list fool you, they aren’t complicated to make at all! I always double or triple the recipe because one batch is never enough. And when one batch isn’t enough, you know it’s a good recipe. Yummm, let’s go eat!

Ingredients

6   cloves chopped garlic
2   (8-ounce) cans pineapple, save the juice
1   diced onion
1/2 cup Dijon mustard
1 lb cooked meatballs
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup of sugar
1/4 cup white Vinegar
2 TBSP Black pepper
3 tablespoons pineapple juice

Directions

Throw everything  except for the meatballs in a slow-cooker, mix well  then add the meatballs and cook on High for 4 hours or Low for 8 hours.

Crockpot Meatballs and Rice

My family likes the meatballs served on a bed of rice. You could do noodles or just meatballs with sides and it is just as good.

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