Potato Soup
This is one of those dishes that looks like a big fat disappointment, but once you stir in that cream cheese, it all comes together.
Ingredients
- 5 lbs Yukon Gold potatoes diced (peels still on)
- 1 large sweet onion diced
- 10 teaspoons garlic minced (or 2 tsp garlic powder)
- 8 cups chicken broth
- 16 oz cream cheese softened
- 1 Tablespoons Asian seasoning blend
- shredded cheddar cheese optional
- sausage cooked & crumbled (optional)
Instructions
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and sausage.
Freezing Directions:
- Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and sausage.