Oh Wowee! This might be THE BEST potato soup E.V.E.R!
The longest part is the peeling of the potatoes BUT I promise that it will be so well worth it in the end. (Side note . . . this batch of potatoes, well . . . these were the only ones I managed to get from my garden this year. That is for another post though.)
My little Bubbaloo told me well before dinnertime that he was NOT eating any of that disgusting potato soup, not even for a cookie. LOL, well . . . needless to say, he gobbled up his bowl of soup almost as fast as the rest of us!
- 5 lbs of peeled potatoes
- 1 (8oz) package of softened cream cheese
- 1 (32 oz) container of Chicken Broth
- 2 (10.74 oz) cans of Cream of Mushroom soup
- salt and pepper
- a few sprigs of parsley
- ** crumbled bacon, shredded cheese, sour cream ~ all possible garnishes for this dish **
Peel and wash off all of your potatoes. Slice and then cube your potatoes then add them to your crock pot. In a separate large bowl add the cream cheese, cream of mushroom soup and the chicken broth. Mix until well blended.
Add the liquid mixture to the crock pot. Sprinkle your salt and pepper and mix all ingredients well.
Cook on HIGH between 4-6 hours. Mine cooked for almost the complete 6 hours.
About 30 minutes before you are ready to serve, use a masher and mash up most of the potatoes in the crock pot. By mashing the potatoes you will get a creamer texture, you do not have to mash them, but it sure made for a delicious soup! Add your Adobo (or other MUST have spices to taste) and hand crush/rub a few sprigs of parsley then toss that in your soup as well.
I garnished the soup with cooked and crumbled bacon. I plan on using grated cheese too, next time.
Here is a close-up of the soup, you can see the chucks of potatoes as well as the creamy texture of the soup. Fantastic and one of a kind yumminess!
I hope you enjoy and look forward to your comments.
Did you add anything different?
I have big plans for this soup!
I hope you enjoy this yummy meal, see you soon.
In His Grace,