I love baked potato soup. It is one of my favorite soups but I am very picky on how it needs to taste. I used to make a potato soup with frozen potatoes that was really quick and easy, however. . I would much rather cook with natural ingredients from scratch when I can. Anything I can do to cut out preservatives, hormones and GMO’s in my kids diets I am all for. Besides, this soup recipe takes only a few minutes to prep and then the slow cooker takes it from there. I used all organic ingredients from Door to Door Organics for my soup, I highly recommend them for great tasting natural products.
6 russet potatoes
3 cans of chicken stock
1 medium sweet onion
1 bulb garlic (4-5 cloves)
1/3 brick cream cheese
applewood smoked bacon
sharp cheddar cheese
Begin by washing your potatoes, but do not peel them. Chop the potatoes up into small cubes, with skin still on. Chop the onion into small cubes as well.
Add the chopped potatoes, onions, garlic and chicken broth to your slow cooker. Cook on high for 6 hours or on low for 10 hours.
During the last hour of cooking, add your cream cheese to the mixture and lightly mix and cream with a potato masher. (You can also use an immersion blender or remove half of the soup and mix it in a stand up mixer). Remember to only cream half of the soup, otherwise you will end up with mashed potatoes.
Add your bacon to the oven and cook at 350 degrees for about 15 minutes. Allow bacon to cool and crumble.
Serve soup topped with bacon, cheese, green onion and croutons.
yields 6-8 servings