I won’t lie, I was a little skeptical about how this would taste, and I think the next time I make it I’ll definitely be adding a little more to it to give it some more flavour. The recipe I used (below) suggested adding crumbled bacon, shredded cheese and chives to the top of it once it’s done and dished out, however I think I am more of a loaded soup kind of gal, so next time I’ll be putting cooked ham or bacon right into my soup so it develops a little more flavour. We dug our own potatoes at the local upick on Sunday, they have red and yellow potatoes available, so that’s what we used. Their produce is all herbicide and pesticide free too, so what a great bonus that is! We made a second batch of soup (uncooked) and froze it so we can have it later on this month or maybe in the fall when the weather starts cooking down.
Cook Time: 5-6 hours on High or 7-8 hours on Low (my crock pot cooked this in about 4.5hrs on high)
5 lbs of potatoes – we used yellow & red, diced into 1/2″ cubes
1 medium/large yellow onion, diced
8 cups chicken or vegetable broth
16oz cream cheese
1 tablespoons seasoning salt
How to make:
1. Wash your potatoes, don’t peel them! Dice into 1/2″ pieces and place in the crock pot, add your diced onions and chicken broth, and set it to cook for your desired time (listed above)
2. Once cooked, add in the cream cheese, blend the soup with an immersion blender until about half of the potatoes are blended up and cream cheese is mixed in creating a creamy looking soup.
3. Serve topped with bacon, shredded cheese, chives, and with a bun!
I personally will add 2-3 cups of diced cooked ham or bacon to my next batch (after the immersion blender step), along with some two tablespoons of fresh dill to give it a little more flavour. I will still top it with shredded cheese and chives, with a bun on the side!