31/2-4 lbs. red potatoes, chopped into chunks (peel if desired)
3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)
1/2 tsp. KOSHER STYLE FLAKE SALT
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
1 TB. (heaping) CHICKEN SOUP BASE
8 Cups water
16 oz. cream cheese)
shredded Colby Jack cheese
chopped green onions or CHIVES
1. Place the chopped potatoes, GARLIC, SALT, PEPPER and SOUP BASE in the slow cooker. Add the water. Place the lid on the cooker and cook on high for 4 hours, or on low for 8. About 30 minutes before the soup is finished, slice the cream cheese into chunks. Mix into the soup.
2. Replace the lid and cook for another 20 minutes. Stir the soup several times before the time is up so the cream cheese melts and blends completely. Cook desired amount of bacon and chop it up. Chop green onions and shred Colby Jack. When soup is finished, fill bowls, toss on some toppings and enjoy! There will be leftovers to eat the next day, or this soup freezes well.
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