Thursday, June 4, 2020

Potato Soup Bowl

3 pounds red potatoes, washed but not peeled
1/2 cup yellow onion, cut into small pieces
1 1/2 Tbl minced garlic
6 cups chicken or vegetable stock
8 ounces low fat cream cheese, softened
1/2 cup heavy cream
1-2 tsp fresh black pepper
1-2 tsp salt
2-3 cups shredded sharp cheddar
8 slices crispy bacon, crumbled
3-4 green onions, chopped (white and green parts)
Sourdough Bread Bowls

Cut the potatoes into 1/2” cubes.
In a 5 quart or large crock pot add in the cubed potatoes, onion, garlic, stock, 1 tsp pepper and 1 tsp salt.
Cook on high for 4 hours or low for 8 hours. I tested my potatoes around 3 ½ hours (high temp) and they were almost done.
Ladle out half of the mixture, potatoes and all into a large bowl OR into a blender.
Add in the softened cream cheese and cream.
Blend until the mixture is pureed and thick.
Add this back to the crock and stir to combine.
Add in 1 cup of shredded cheddar and stir.
Ladle into bread bowls, garnish with cheese, bacon and green onions.

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