Crock-pot Potato Soup GFSubmitted by: SLACHETKA103145
Introductionadapted from Mama Loves Food via Pinterest
Toppings not included in nutritional Info adapted from Mama Loves Food via Pinterest
Toppings not included in nutritional Info
5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, peeled and left whole (reduced to taste if needed, I omitted and increased onion by ˝)
8 cups gluten free chicken stock (be sure gluten free! I used Pacific) (vegetable stock and faux chicken seasoning)
2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)
Toppings: green onion, cooked bacon (non-vegetarian), cheddar cheese
Seasoning Salt or Steak Seasoning (I used Steak Seasoning) (I omitted and subbed butterbuds)
Don’t have an immersion blender? Don’t add the cream cheese into the crock-pot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crock-pot. This will leave you with a chunkier soup…so I recommend getting an immersion blender!
Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.
Using an immersion blender, carefully blend the soup in the crock-pot.
Serving Size: Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user SLACHETKA103145.