This February has presented us with a string of snowstorms and under minus 20 temperatures. That’s the kind of cold you can barely recover from. Luckily I have my secret weapon – my crock pot. I use this baby at least once a week in the winter because there is nothing easier or simpler than food prepared fast, and ready all day long. Plus I love that I can throw everything in one pot and let it be for the day, then open it and eat it at dinner time. The other great benefit of this style of cooking is that I can completely control the sodium in our food. That makes me happy. These days I make a lot of soups. So I thought I would share with you one of my favourites of all time. This is my easy crockpot potato soup.
I like to think that the onions and garlic within the recipe give me a little boost of immune support too. That makes me happy because I feel like I am fortifying my family in more than one way. Potato soup was something I couldn’t eat as a child because I really couldn’t tolerate dairy until my 30s. Now, I am making up for lost time eating potato soup regularly. It’s comfort food at its finest!
Crock Pot Potato Soup
- ½ cups Diced Onions
- 4 cups Cubed Russett Potatoes – Skin On
- 1 teaspoon Seasoned Salt
- 4 cups Chicken Stock
- 2 minced garlic
- 8 ounces, weight Cream Cheese
- 9 slices Bacon
- ½ cups Shredded Cheese
- ¼ cups Green Onions, Chopped
In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.
Blend or Puree about 1/3 of the mixture. Return to the crock pot with the rest of the soup and stir in the cream cheese. Stir every 15 minutes until well blended.
Top each bowl with crumbled bacon, shredded cheese and onions.
Note: if you like the soup a little thicker you can mash some of the potatoes up and it chunky and so creamy and just like those at the restaurants.