Wednesday, October 23, 2013

Baked Potato Soup

64 oz vegetable broth
5 lbs baby red potatoes, not peeled and quartered
1 onion, diced
2 tbsp seasoning salt
1 tsp pepper
5 cloves garlic, minced
16 oz cream cheese

1. Place potatoes, broth, onions, seasoning salt, pepper and garlic in the crock pot.
2. Cook on high for 6 hours or low for 10
3. Add cream cheese
4. Use an immersion blender to smooth to the desired consistency

To Freeze:
1. Follow steps 1-4 and place in a freezer safe container
2. When ready to serve, defrost and warm on the stove top

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