I want to point out that it is a tad bit on the garlicky side. I think garlic makes everything better. I also want you to notice that I am not using thickener. I had intended to but the soup turned out so nice and thick as it was that I did not need any. Probably because I don't add the cream. You don't need it! ;-)
2 quarts chicken broth
2 (30 oz) bags Ore-Ida frozen cubed hash browns
1/2 cup Onion, finely diced (frozen)
2 cloves Garlic, finely diced (heaping from jarred)
2 chicken bouillon cubes
1/2 teaspoon Salt
1/4 black pepper
1/4 ground cayenne pepper
1 stick of Butter (yikes I know)
1 8-ounce package of Cream Cheese, room temp.
1 cup Extra Sharp Shredded Cheddar Cheese
Topping:
Extra Cheese
Sour Cream
Real Bacon Bits
- Add all ingredients (except cheeses) into crock pot very early in the morning.
- Cook on low for 8, high for 4 or until potatoes are cooked through/soft and broth starts to look creamy.
- Using your emulsifier stick blender puree potato soup until entirely creamy. Leave out 2 cups of soup if you want the soup slightly chunky.
- Add cream cheese and cheddar cheese and stir until dissolved and fully incorporated. Or cheat and use the blender for this part too! ;-)
- Serve topped with extra sharp cheddar, Bacon pieces and sour cream.
Note:
Some Jarred Bacon Bits contain gluten, proceed with caution. I usually steal out a slice of bacon or two whenever I make it for breakfast to chop and store for just such a recipe.
Other great Baked Potato Soup recipes on the Web:
Our favorite blog, a year of crock potting's Potato Soup
Another Easy Baked Potato Soup (not GF, but could be)
Our favorite blog, a year of crock potting's Potato Soup
Another Easy Baked Potato Soup (not GF, but could be)
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