crock pot potato soup
Updated: Dec 4, 2019
I know anyone who has been frozen in the tundra for the past week is wondering, "Where was this post when I almost froze to death?"
I'm sorry, I'm sorry I didn't get it to you sooner. Here in AZ we are really struggling with that 60-70 degrees, I just wasn't thinking about it. But the good thing is that if you have been stuck in the cold all week, you made it fam. #Isurvivedthetundra2019
At this point I am just blabbering nonsense. Here is my recipe for some bomb AF crock pot potato soup. This recipe will be short. I have a whopping 3 photos to share with ya'll. It's just stupid easy to do!
So, this recipe does call for russet potatoes, however I only had the red skinned ones. I looked at 3 separate stores and could not find organic potatoes anywhere. It seemed like the normal potatoes were all picked through as well....so I gave in to the reds.
Chop them up, not too tiny, just cubed.
Next, add in a whole onion and some seasonings. I chose the basics. Onion powder, garlic, white pepper, parsley, salt, pepper. In addition you are going to add in your broth at this time too. Cook on low for 10 hours.
After you keep yourself busy for 10 hours, you are going to add in your cream cheese.
Please make sure it is softened. It is going to make your combining of the cream cheese and broth way easier.
You can even use an immersion blender. That would help a lot.
Or you can be like me and whisk until your wrist falls off. Either way.
After cream cheese is combined with broth, serve up with some chopped bacon, fresh cheddar cheese and some green onions.
Easy right? Crock pot does all the work for you! #thankscrockpot
I'll be back with more soups soon,