I have been making this potato soup for a few years now, and it always turns out wonderfully. After quite a few requests for the recipe, I decided I should probably post it. If you're looking for something easy and hearty, this is the soup for you.
- 6 quart slow cooker
- immersion blender (a regular blender will also work)
- about 8 pounds of russet potatoes
- one medium onion
- 1/4 cup minced garlic (the kind that comes in a jar)
- 1 quart chicken stock
- 16 oz cream cheese
- 10 slices bacon
- green onions
- shredded cheddar cheese
- garlic powder
- Preheat oven to 400°F.
- Put bacon slices on a baking sheet and bake for about 20 minutes, or until bacon is starting to get crispy.
- While the bacon is cooking, dice the onion. Add the diced onion and minced garlic to the slow cooker.
- Scrub potatoes and chop into 1/2" cubes. There is no need to peel them. Use however many potatoes it takes to fill your slow cooker to 1/2" from the rim.
- Chop the cooked bacon and add half of it to the slow cooker. Also add a couple of tablespoons of the bacon fat for increased flavor.
- Pour in the chicken stock. Add water until the potatoes are barely covered. Sprinkle in some salt and pepper, then stir until all ingredients are well-combined.
- Cook on low for 8-10 hours.
- After cooking, remove 1-2 cups of the broth to produce a thicker soup.
- Cut the cream cheese into 1" cubes and stir into the soup.
- Using an immersion blender, puree the soup until you are left with a thick and creamy consistency, but you still have chunks of potatoes. You can do this while the cream cheese finishes melting. If you don't have an immersion blender, remove some of the soup to a blender and puree, then stir back into the pot.
- Season with salt, pepper, and garlic powder to taste.
- Garnish with the remaining bacon, chopped green onions, and shredded cheddar cheese.
Linking up with What's Cookin' Wednesday