I normally like my soups pretty chunky but I came up with this reciepe when I had to have a skin graft done in my mouth and couldn't eat much of anything! It's nice to have a reciepe like this on hand. The flavors are amazing, too!
Ingredients
4 large russet potatoes, diced
1 49.5 ounce can of 100% natural low sodium chicken broth
1 large garlic clove, minced
1 white onion, diced
1 tablespoon parsley
1 tablespoon thyme
16 oz cream cheese, softened
Toppings: crumbled bacon, cheese, oyster crackers, green onion
Method
Throw all the ingredients in a crockpot with the exception of the cream cheese and cook on high for about 4 hours. Use a potato masher to carefully mash the potatoes in the crockpot, this will thin out the soup a little bit. Allow to cook for thirty more minutes and add cream cheese, stir in and cook for 30 more minutes.
Serve with whatever toppings you enjoy on your potato soup!!
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