Slow Cooker Houlihan's Potato Soup
I got this recipe from:
http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 cup heavy cream
- 1 tablespoon kosher salt
- 10 cloves garlic minced
- 5 pounds russet potatoes diced 1/2 inch cubes
- 1 medium yellow onion diced
- 64 ounce chicken stock
- 16 ounce cream cheese softened
- Carbohydrate 51.078886258752 g
- Cholesterol 71.6421084352 mg
- Fat 22.31670737408 g
- Fiber 3.16199989557266 g
- Protein 12.611409085568 g
- Saturated Fat 12.1261618025664 g
- Serving Size 1 1 Serving (478g)
- Sodium 770.554435969315 mg
- Sugar 47.9168863631793 g
- Trans Fat 2.6571466361856 g
- Calories 447 calories
1.) Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. 2.) Cook on high for 6 hours or low for 10 hours. 3.) Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). 4.) Stir well, top with your choice of garnishes & enjoy! Optional garnishes: crumbled bacon, shredded cheese, green onions
