Baked Potato Soup
I can’t believe this baked potato soup came from the crock pot in my kitchen.
I imagined that if I ever tried my hand at baked potato soup that it would be either be just chunks of large potatoes or watery cream color soup.
Baked potato soup holds a special place in my heart. When I was 15 I got my first job working at Houlihan’s as a hostess.
And they had an amazing baked potato soup with bacon crumbles and green onions that I would bring home after my shift.
This soup that I made in my kitchen tastes just like Houlihan’s baked potato soup.
It’s a soup miracle.
Let’s put this soup into a little bread bowl.
I found round rolls at the store and used my fingers to remove parts of the bread to make a bowl.
Also, you won’t want to skip the bacon crumbles on this soup. I don’t really like cooking bacon because it’s messy and I usually get burned by the popping grease, but baked potato soup and bacon are a match made in heaven.
- 2 & 1/2 pounds potatoes, peeled and cut into 1/2 inch cubes
- 1 small onion, diced
- 5 cloves of garlic, minced
- 32 oz chicken broth
- 8 oz low fat cream cheese, let sit outside of the fridge while the potatoes cook
- 1 tsp seasoned salt
- Toppings: bacon, green onions, cheese
- Put the cubed potatoes, onion, garlic, seasoning salt, and chicken broth in to the crock pot.
- Cook on high for 3 hours, or until the potatoes are soft.
- Remove half of the contents from the crock pot (the potato mixture and broth) and put into a food processor or blender, along with the 8 oz of softened cream cheese.
- Blend using the food processor until very smooth.
- Return the blended mixture to the crock pot, and mix all the soup together.
- The soup will seem a little runny at this point, but it will thicken up.
- Now remove almost all of the potatoes that are still chunky from the crock pot and blend in the food processor for 3-4 seconds - you don’t want them pureed this time, just not chunky. Return them to the crock pot and mix together.
- Heat for 30 more minutes and serve with cooked bacon crumbles, green onions and cheddar cheese.
This recipe already makes a large batch of soup. But if you’re thinking about doubling it, you better plan to invite the whole neighborhood over!