Today I thought I would share with you the recipe I made over the weekend when we were being buried in about 30 inches of snow! It was the perfect dinner to come inside to after shoveling for hours and hours on end!
I like this recipe because it calls for cream cheese instead of the heavy cream that is found in most baked potato soup recipes. A low fat or fat free cream cheese works just fine which I like since I’m watching what I’m eating. This makes a huge pot of soup too so there will be plenty of leftovers!
(1) 5 lb. bag of russet potatoes (washed & not peeled), diced into about 1 inch pieces.
2 large onions, diced
6 tsp. minced garlic
8 cups chicken broth
16 oz. low fat cream cheese
Salt and pepper, to taste
Optional: Bacon, cheese, and scallions for garnish
Add the chicken broth, potatoes, and onions to the crockpot. Cook on High for about 6 hours. Add the cream cheese and blend with an immersion blender until the cream cheese is melted and about half the soup is blended. Top with your choice of garnishes!
While you’re here, also check out: