Baked Potato Soup is a favorite in our family and prior to finding this amazing recipe on Pinterest. I have always cooked baked potato soup with flour, butter and lots of milk! The recipe I am now using contains no milk! Yes, you did hear that correctly…NO MILK! Not only does this recipe contain no milk but it is so easy to cook. I will also admit that this recipe taste a lot better than the one I was using before.
5lb bag of potatoes
1 white onion
2 tbs. of fresh garlic (powdered works fine as well)
64 oz. of chicken broth ( I use two 32 oz. boxes of chicken broth)
Cream cheese 16 oz.
Dice up potatoes into small pieces. The recipe calls for 5 pounds of potatoes but I find that 2.5 to 3 is more than enough for my family of 5.
Chop up onion and garlic.
Add the potatoes,onion and garlic to the crock pot.
Pour chicken broth over the potato and onion mixture until onions and potatoes are completely covered. Don’t worry if you didn’t use all 64 oz. but be sure to save it for later.
Put the lid on and cook on low for six hours. I then cook the potatoes on high for an additional hour to two hours or until potatoes are soft.
Add chicken broth to the crock pot as needed. I usually ended up needing to add a few more ounces throughout the cooking.
Once the potatoes are tender you will transfer the potatoes and broth to the food processor. You may have to do this in several batches depending on the size of your food processor. Puree the potatoes and onion mixture while adding the cream cheese. Once puree top with bacon, shredded cheese, sour cream and green onions. We usually eat this with fresh sourdough bread.
Tip: I reserve some of the potatoes and manually mash them up and add them to the puree. I like my baked potato soup a little lumpyand this does the trick.