Loaded Baked Potato Soup (#23)

On nights when Michael works, the kids and I can indulge in soup. My hubby is not much for soup eating. I, on the other hand, LOVE soup! And tonight, we have Loaded Baked Potato Soup in the Crockpot!

The finished soup, garnished with basil
from my kitchen herb garden!

The Ingredients

2.5 Pounds of Russet Potatoes

2 Cloves of chopped Garlic

1/2 Chopped Yellow Onion

32 Ounces of Chicken Stock (low sodium)

1 Block of Cream Cheese (fat free)

Bacon (low sodium Turkey bacon)

Parmesan Cheese

 

 

Chop up your potatoes, we like bite-size chunks in our soup, so ours are a little bigger than we see at the restaurants. It is really what you prefer. I also leave the skins on because it is the good for ya part of the potato, and they are YUM. Toss in your garlic, onion and chicken stock and cook on low for 8 hours.

 

The first time I made this, I followed the recipe to a tee. They instructed to puree the cream cheese in the soup. It was more dishes to transfer the soup to puree it, and I found that having the cream cheese sit for about 30 minutes, and adding it to the Crockpot works wonders. It does require a little attention with the stirring, but I prefer to keep the large chunks of potatoes. Makes the meal seem more filling that way.

 

On to the garnish. :-) My favorite part. I substitute pork bacon for Turkey bacon, our local store has an amazing low sodium Turkey bacon that is to die for. My kids don't really know pork bacon, so they don't taste a difference. I chop up the bacon, cook it and stir it in the soup. True, that doesn't make it a garnish really, but I like bacon throughout. Low-fat Parmesan cheese is sprinkled on top and served.

 

This is one of my favorite soups, and GREAT for those cold winter days. I do hope you enjoy this version of Loaded Baked Potato Soup. So happy for it to be winter and the soup making to commence! Until next time...