Crock-Tober is in full swing… but so is school, scouts, cross country… you know, life! So, not only am I simplifying my life with my crock pot, but I am also choosing to make super easy recipes, five ingredients or less if I can get away with it! And this soup, this one lets me get away with it!
Baked Potato Soup in the Crock Pot
- 5lb bag potatoes
- 7 cups chicken broth
- 1 cup white wine
- 5 cloves garlic
- 1 block of cream cheese (I used neufatchel – the fat free kind)
Cut potatoes into bite sized pieces, place in crock pot. Add broth (I actually used water and bullion), wine and garlic. Cook on low for 8 hours or high for 6 hours. After potatoes are tender, place small amounts in a blender and blend until mostly smooth. When you have blended most of the soup, add the cream cheese in the blender with the soup… mixing it in completely. Soup will hold on warm for several hours (we ate ours in shifts due to kid events!) Serve topped with bacon and cheese for a bonus. My boys all enjoyed this and went back for seconds. Sir Little Dude also recommends dipping french bread into it!