Last weekend, the weather was in the eighties, but I was browsing Pinterest and was inspired. We had this soup in lieu of traditional baked potatoes with steak and grilled asparagus. It makes enough to feed Michelle Duggar’s family, so if you don’t have 19 kids and don’t want to freeze half, I’d definitely half the recipe.
Crockpot Loaded Baked Potato Soup
5 lb. russet potatoes, washed and diced
1 yellow onion, diced
8 cups chicken stock
1 Tbsp season salt
1 Tbsp pepper
4 tsp minced garlic
2 – 8 oz. bricks of cream cheese, softened
1 lb bacon
1 cup cheddar cheese
In a large crockpot, combine potatoes, yellow onion, stock, season salt, pepper, and garlic. Cook on low for 10 hours or high for 7 hours. At the end of the cooking time, puree the potatoes with an immersion blender (or in a regular blender in batches). Add cream cheese and stir well to combine. Top with crumbled bacon ( I baked mine ), green onions, and a sprinkle of cheddar cheese. Yum!
I threw the leftover chopped bacon and green onions in a baggie to use later in the week on leftover potato soup. Turns out there were already sprinkles in the baggie I picked. I’m not exactly sure how I didn’t notice that before I put them in there, but it wasn’t until the next day when Mike pulled it out of the fridge and said, “Sprinkles! Really?” that I realized my error. Are my kids too old for me to blame it on Mommy-brain?
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!