We had this the other night for dinner and it was yummy. Then we had it again today for lunch, and it was still yummy. Except, I'm pretty sure I accidentally added 1 t of chili powder instead of paprika, 'cause it was pretty spicy. So, you might not want to do that!
1 quart chicken stock
About 4 lbs potatoes, peeled and diced (I used 2 cans from my pantry and about half of a 5 lb bag)
1/2 an onion, diced into tiny pieces
3 cloves minced garlic
1 t seasoned salt
1 t pepper
1 t paprika
8 oz cream cheese brick
shredded cheddar cheese
bacon, for topping
Place potatoes, onions, and garlic in the crockpot. Sprinkle over the spices, then add stock. Cook on low for 8 hours. Remove the cover and mash or blend to desired consistence (I like mine still fairly chunky). Crumble in cream cheese and a handful of shredded cheddar, and cook on high (covered) for an additional 30 minutes, stirring occasionally. Garnish with bacon and a bit of cheddar. I can only imagine that serving it in a bread bowl would be nothing short of amazing.
Close your eyes so you can't see the toddler dropping bits of soup on your clean floor, and pretend you're at Panera. :-)
We served it with (I know, weird combination) Adobo Chicken with pickled cabbage and carrots, but only because Mike doesn't think soup is a main course. :-)
1 comment:
Thanks for the recipe...I love new recipes! Especially 1. soup recipes, and 2. crockpot recipes! I tried your pizza soup recipe earlier this week, I am sure I will try this one soon!
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