Autumn has finally arrived. I don’t know about you. BUT I’m quite excited about the arrival of autumn. I’m craving all things autumn… pies, decor, scents, Halloween, turning leaves, and most of all soups.
There is nothing more heartwarming than sitting down on a cool fall evening, and enjoying a nice bowl of soup.
This week, I broke out my trusty ‘ol crock pot and finally took the time to make a soup that I’ve been dying to try for years. I hadn’t made it prior to this because honestly I thought it seemed too time consuming. Boy, was I wrong!!
Baked Potato Soup was not at all hard to make. In fact – it’s probably one of the easiest homemade soups, I’ve made to date.
To make this soup, you’ll need the following ingredients…
5lbs potatoes (peeled and cubed)
1 small diced onion
2qts chicken broth
1tsp seasoning salt
1tsp Club House Garlic Plus (garlic powder will suffice)
1/2tsp black pepper
1/2tsp crushed red pepper flakes
250g cream cheese (1 tub)
Add the peeled, diced potatoes to your slow cooker. Pour in the chicken broth, and add in your spices. Cook on low for 8 hours or on high for 4 hours.
At the 8 hour mark, mash the potatoes in the broth (or puree if you’d rather). Return to the slow cooker, and stir in the cream cheese. Continue to cook for another 30 minutes. Garnish with bacon bits and green onion slivers.
This meal is so heartwarming! It’s the perfect comfort food, and will be a staple in our house during the cooler months.