- 5 lbs potatoes, peeled and diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper
- 2 quarts chicken broth (6-14 oz. cans)
- 2 (8-ounce) packages cream cheese
- crumbled bacon (optional)
- Shredded Cheddar Cheese (optional)
- Green onions or chives (optional)
Thankfully the garlic fog in my home clued me in early and I Googled frantically until I found that baking soda would fix my problem. After skimming out most of the minced garlic and adding 3 pinches of baking soda, I was good to go!
So, back to the recipe. THROW your potatoes, onion, garlic cloves, seasoned salt, pepper, red pepper and chicken broth into a crockpot. Stephanie suggests using a 6 qt. crockpot or larger. I have no clue what size mine was, but it all fit...just barely.
COVER and cook on high for 4 hours (or low for double the time). THEN you need to decide whether you want a creamy soup or chunky. If the former, grab a masher or blender and get busy. GRAB your cream cheese and crumble it into the crockpot. Put the lid back on and cook for another 30 minutes or until the cream cheese has dissolved. You need to stir it a few times during this time.
This is the part where I tell you that I was unsuccessful at getting the cream cheese to completely dissolve. I ended up with "floaties", which tasted fine, but was not pretty. Honestly, I'd rather use heavy whipping cream and will probably try that the next time I make this soup.
SERVE with bacon, shredded cheddar cheese and green onions. Or not. Whatever floats your boat.
It was super yummy. Although neither of the boys would touch it. They ate rolls. This is definitely going into my rotation since it's simple and tasty!