This slow-cooker recipe was featured in the latest catalog from Penzy’s Spice catalog. When I saw cream cheese on the ingredient list, I was hooked. I prepped the meal at lunchtime, but it took so long to chop over 3½ pounds of potatoes that I wouldn’t do it this way again. Actually, between the potato chopping and taking care of our dog, I didn’t have time to eat lunch.
Unfortunately, this is the only meal this week that I didn’t take a picture of, but Penzy’s has a really nice picture and really it’s just potato soup. It looks like you’d think potato soup would look like. Despite its normal, bland appearance, this potato soup stands apart from most of the other potato soups we’ve had.
The recipe is sized for a large slow-cooker. (Adapted from Penzy’s Spice)
Mix together in the slow cooker until the stock base is dissolved.
- 1 TB. (heaping) chicken stock base (i.e. Better than Bullion)
- 8 Cups water
- 3 cloves garlic, minced
Add 3.5-4 pounds of chopped potatoes.
Cook on low for 6 hours
Remove 3-4 cups of the soup and blend until smooth
Add 8 ounces cream cheese to the blender
Return the blended soup to the slow cooker and give it a good stir.
Taste it…it will probably need salt and pepper.
The cream cheese made for a richer taste without being too thick or heavy. We topped ours with some chopped and cooked bacon, which was very tasty. Other suggestions are cheddar cheese, chives, or green onions.