The recipe seems pretty popular because you don't use heavy whipping cream. Apparently a lot of other potato soup recipes use heavy whipping cream. Here is the recipe we used and a few things we changed:
Crock Pot Potato Soup Recipe:
5 lbs of red potatoes NOT peeled diced into 1/2 inch cubes(We used red potatoes)
1 large yellow onion
10 cloves of garlic, whole
8 cups of chicken stock
16 oz. of cream cheese (We used 8 oz of regular and 8 oz of lowfat)
1 tbs of all purpose seasoning. We used Nature's Seasoning.
Optional garnishes:
Crumbled bacon
Shredded cheese
Green onions
Directions:
Add potatoes, onion, garlic, seasoning and chicken stock to crock pot.
Cook on high for 6 hours or on low for 10 hours. We cooked it on low for 10 hours. We put it on about 3 a.m. in the morning and it was ready by the time we got home from church. Perfect Sunday meal! We love walking in to something yummy cooking!! : )
Remove and puree (We used our Ninja blender) the garlic cloves along with 1/2 of the soup and then reintroduce it to the remainder in the crock pot. If you would rather have more chunky potatoes than pureed soup, take out less of the soup to puree or vice versa.
Stir in the cream cheese and allow to melt (You can even put all of the cream cheese in the blender with the 1/2 cup of soup you removed. Then your soup will be ready quicker). Stir every 10-15 minutes until soup is well blended.
Top your soup with your choice of garnishes and serve!
This stuff was SOOOOO good and easy! Hope you try it out. It really is the perfect cold weather recipe. Too bad it's 80 degrees here in Texas, but we're staying hopeful!
~Nat
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