what's for dinner: baked potato soup (crockpot!)

I'm in love with this baked potato soup.  It was really, really good.

I will warn you that this makes quite a bit of soup.  So if you're a two-person family like us, you might want to either cut down on the recipe or prepare yourself to have a lot of leftovers. 

I hope you enjoy as much as we did!

Baked Potato Soup - Slow Cooker

from Mama Loves Food!

5 lbs. russet potatoes, washed but not peeled & cut into 1/2" cubes

1 lg. yellow onion, diced

10 cloves of garlic (whole, crushed, or minced - I used minced)

8 C. chicken stock (yes, all of it)

16 oz. cream cheese

1 Tbsp. seasoned salt or all-purpose seasoning

Bacon, cheddar cheese, or whatever else you use for a garnish

Add potatoes, onion, garlic, seasoning, and chicken stock to your slower cooker.  Cook on high for 6 hours or low for 10 hours.  Remove and puree the garlic cloves (if you used them whole) along with 1/2 to 1/3 of the soup and then reintroduce to the crockpot.  (Since I used minced, I skipped this step.)  Stir in cream cheese and melt.  Stir every 10-15 minutes until well blended.  Top with your garnishes.

creamy tomato soup

I'm not sure where I got this recipe, but it's one of my favorites -- which says a lot since I'm not a big soup person.  If you do make this, my one piece of advice is:  do not freeze it.

Creamy Tomato Soup
Serves 6-8

1 med. onion, chopped
2 Tbsp. butter
2 14.5 oz cans diced tomatoes, undrained
2 cans of condensed tomato soup
1.5 C. milk
1 tsp. sugar
1/2 - 1 tsp. basil
1/2 - 1 tsp. paprika
1/8 - 1/4 tsp. garlic powder
8 oz. cream cheese, cubed

In soup pot, saute onion in butter.  Stir in all ingredients except the cream cheese.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Whisk in cream cheese until melted.