Just after high school I worked at a restaurant that made a delicious Baked Potatoe Soup. I craved it for years after working there. Finally as a newlywed I combed through various allrecipes.com for a recipe that would taste similar. I made one, liked it buy found it cumbersome. I played around over the years trying to find one that I could make in my crockpot. Finally I found one at http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html. I used it as my guide (if it does not involve baked goods I rarely make something as written. I bet hers would have been delicious as written but I put my own spin on it, and man was it good.
Crockpot Baked Potato Soup: (yields 5 quarts, or enough to feed 7 adults)
5 lb bag of potatos, peeled and cubed
8oz block cream cheese (I used fat free and it worked great)
1/2 cup sour cream ( I also used FF)
9 cups chicken broth (I used a product called Better than Bouillon to make this)
4 tbs minced garlic (or garlic powder or the real deal)
2 tbs onion powder
1 tbs. Tony Sacherees Creole Seasoning (which includes: salt, red pepper, basil, oregano and thyme)
1 tbs. Salt
(additonal seasoning as desired)
Garnishes:
Crumpled Bacon (at least 1 cup for the whole batch)
2 cups Cheddar Cheese (or similar cheese)
Green Onions (if desired)
Cook potatoes in chicken broth for 6 hours on high, turn to low until 30 min before serving. When you are 30 min from serving take out 1/3 of the potatoes and broth and put it in a blender with the block of cream cheese and sour cream. Blend until liquefied. If their is not enough take out additional chicken broth from the crock pot). Return the creamed mixture to the crock pot. Season additionally as desired. Technically it is ready to serve, but I like giving it the extra bit of time to thicken up.
Serve with desired garnishes and enjoy :)
Special Note:
When reheating the soup, milk will need to be added to the soup to thin it, as it tends to thicken immensely after being refrigerated.
8oz block cream cheese (I used fat free and it worked great)
1/2 cup sour cream ( I also used FF)
9 cups chicken broth (I used a product called Better than Bouillon to make this)
4 tbs minced garlic (or garlic powder or the real deal)
2 tbs onion powder
1 tbs. Tony Sacherees Creole Seasoning (which includes: salt, red pepper, basil, oregano and thyme)
1 tbs. Salt
(additonal seasoning as desired)
Garnishes:
Crumpled Bacon (at least 1 cup for the whole batch)
2 cups Cheddar Cheese (or similar cheese)
Green Onions (if desired)
Cook potatoes in chicken broth for 6 hours on high, turn to low until 30 min before serving. When you are 30 min from serving take out 1/3 of the potatoes and broth and put it in a blender with the block of cream cheese and sour cream. Blend until liquefied. If their is not enough take out additional chicken broth from the crock pot). Return the creamed mixture to the crock pot. Season additionally as desired. Technically it is ready to serve, but I like giving it the extra bit of time to thicken up.
Serve with desired garnishes and enjoy :)
Special Note:
When reheating the soup, milk will need to be added to the soup to thin it, as it tends to thicken immensely after being refrigerated.
