Ooh, get your hungry on! Regular Contributor, Calvalyn Day, is bringing us a delicious and hearty Cheesy Potato Soup Recipe.
Cheesy Potato Soup PLUS
A Recipe Even Your Teenagers Will Love!
This recipe was originally created to meet the taste buds of hungry teenagers that crammed into my house for a sleepover. That’s right, another teenager sleepover! ARGH!
Have no fear, supermom is here! No seriously, I simply cannot stand one more pizza party, and I refuse to blow half my weekly budget on nutrient-less (is that a word?) carb-laden snack items. I thought, what a great day to test out my new Cheesy Potato Soup Recipe, but you don’t need to wait for a sleepover of course. The cooler nights creeping across most of the country now, means you can never have enough soup recipes. And, once you see how easy this is, you will be singing my praises!
I found the original recipe on my favorite past time, Pinterest, and it looked simple enough. However, I decided to make a few changes to have the soup be as filling and healthy as possible. The original recipe calls for only potatoes, 5 pounds, chopped with the skin on. I prefer them peeled, but leaving the skins on would add a good deal of fiber as well. Personal preference basically, up to you.
I cut the amount to about half and added a large bag of frozen Florentine vegetables to plump up the veggie count.
Next, add all the vegetables to the crock-pot with 64-ounces of chicken broth. I was fortunate to have some fresh homemade broth from a roasted chicken I had made the night before (yum), so I only needed one 32-ounce container. Beef or vegetable broth could be used, but would slightly alter the taste and color. Using low sodium is also a good idea.
Here’s what I used:
One onion and a few spices that can be altered to taste, two teaspoons of garlic, one teaspoon of pepper, and salt to taste. I use seasoned salt which has a bit of paprika as well. When it’s all said and done, your crock-pot will look like this.
Set it on low, and forget it.
5-6 magical hours later, you’ll have this.
Next, using an immersion blender, or the old fashioned kind, pulse the soup to your desired consistency and blend in 16 ounces of cream cheese before you serve. Since the majority of my family is lactose intolerant we use cream cheese substitute.
The final product is this amazing wonder below. I like to serve garnished with a little extra pepper, cheese and bacon bits. We had the soup with sandwiches, but it’s more than filling by itself with a little crusty bread. I’ve also turned it into cheeseburger soup by adding a half pound of crumbled ground beef or even leftover meatloaf–when that last slice isn’t enough to make a meal for anyone.
- 3 pounds peeled, chopped Potatoes ($1.50)
- 1 large package frozen Florentine Vegetables ($1.67)
- 64-ounces of Chicken Stock ($1.79 with my homemade broth added)
- 1 Onion, chopped ($.20)
- 2 teaspoons of Granulated Garlic
- Salt and Pepper to taste
- 1 16-oz package of Cream Cheese (or Tofutti)($1.99)
- Cheddar Cheese, Bacon Bits, Fried Onions (optional garnishes)
- Place Potatoes, Vegetables, Chicken Stock, Onions, Granulated Garlic, Salt, and Pepper into the crock-pot and cook on low for 5-6 hours.
- Blend cooked soup with Cream Cheese until smooth.
- Garnish with Cheese, Bacon, and Fried Onion as desired.
I hope you will enjoy this Cheesy Potato Soup!
Visit Calvalyn at her blog, Indy Parent Coach!
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