It's a little chilly here in Indiana, which means I've been in the mood for belly warming foods. Today I'm cooking up a big pot of potato soup, and my mouth is watering waiting for dinner time! This soup is super easy, chop some potatoes, through some stuff in the crock pot, wait (and wait), and yum. Comfort food at it's finest.
Crock Pot Potato Soup
2.5 lbs russet potatoes (washed, but not peeled. Cubed)
1/2 yellow onion (diced)5 cloves of garlic (minced)
4 cups vegetable broth (or chicken)
8 oz cream cheese (softened & cubed)
1/2 tablespoon sea salt
1/2 teaspoon sugar
1/4 teaspoon paprika
1/8 teaspoon turmeric
optional garnish: cheddar cheese, green onions, crumbled bacon or real bacon bits
Add potatoes, onion, garlic, broth, and spices to crock pot. Cook on high for 6 hours or low for 10 hours. Put about half of the soup into a blender with the cream cheese, and blend until smooth. Add back to the crock pot and stir well. Add your toppings and dig in. Told you it was easy.
Original recipe at Mama Loves Food!
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