SLOW COOKER POTATO SOUP

By shygirl

THIS IS FROM THE PENZEYS SPICES CATALOG

Ingredients

• OPTIONAL TOPPINGS:
• 3 1/3-4 LBS. RED POTATOES, CHOPPED INTO CHUCKS
• 3 CLOVES GARLIC, MINCED
• 1/2 TSP KOSHER STYLE FLAKE SALT
• 1/2 TSP PEPPER
• 1 TB. (HEAPING) CHICKEN SOUP BASE
• 8 CUPS WATER
• 16 OZ. CREAM CHEESE
• CRUMBLED BACON
• SHREDDED COLBY JACK CHEESE
• CHOPPED GREEN ONIONS OR CHIVES
• DILL WEED

Details

Preparation time 15mins

Preparation

Step 1

PLACE THE CHOPPED POTATOES, GARLIC, SALT, PEPPER AND SOUP BASE IN THE SLOW COOKER. ADD THE WATER, PLACE THE LID ON THE COOKER AND COOK ON HIGH FOR 4 HOURS, OR ON LOW FOR 8. ABOUT 30 MINUTES BEFORE THE SOUP IS FINISHED, SLICE THE CREAM CHEESE INTO CHUNKS. MIX INTO THE SOUP, REPLACE THE LID AND COOK OR ANOTHER 20 MINUTES, STIR THE SOUP SEVERAL TIMES BEFORE THE TIME IS UP SO THE CREAM CHEESE MELTS AND BLENDS COMPLETELY, COOK DESIRED AMOUNT OF BACON AND CHOP IT UP. CHOP GREEN ONIONS AND SHRED COLBY JACK. WHEN SOUP IS FINISHED, FILL BOWLS, TOSS ON SOME TOPPINGS AND ENJOY! THERE WILL BE LEFTOVERS TO EAT THE NEXT DAY OR THIS SOUP FREEZES WELL