Wednesday, November 4, 2009

What’s Cooking Wednesday: Teri’s Baked Potato Soup

Fall is such a great time to have soup, and this is a easy and yummy one that feeds a crowd, so it's great for a potluck or party (you could cut it down to suit, but I never have).

Baked Potato Soup

Approx. 5-6 lbs red potatoes, most of skin removed, diced in 1” pieces

2 green onions, chopped fine

1/2 of a small onion

12 slices bacon, cooked and crumbled

1 clove garlic minced

8 cups water

10 chicken bullion cubes

8 oz. Neufchatel cheese

3 cups cheddar jack cheese

½ cup half and half

Sour cream

Note: this fills a 6 quart crock pot about 2/3 full. Add all ingredients except cheeses. Cook on low about 4-5 hours until potatoes are soft. Remove about 6 cups of soup and blend in blender and return to pot, or use immersion blender to blend gently in pot. Note: you can leave the bacon out and use it as garnish if you like.

On stovetop:

Melt together cheeses and half and half over med-low heat. Add this to your soup after blending and cook about ½ to 1 hour more. Garnish with sour cream and a sprinkling of green onions and shredded cheese.

Super yummy!!! Let me know if you try it, or if you have any good soup recipes, leave a link in the comments.



Jane said...

Oh my, this looks delicious...I will try this one! Question, can I substitue cheddar cheese for the Neufchatel cheese?

Jane @ Finding Fabulous

2sisters said...

You can substitute cheddar if you want, the Neufchatel (or cream cheese) gives is a more creamy taste. You could definately sub a nice sharp cheddar for the colby jack though.

Summer said...

Yum! We do have fabulous minds! :)

- Sumo

Matt and Ashlee said...

YUMMY!!! I love Potato Soup!!! And...anything that goes in the CROCK POT!!