Laura’s Potato Soup

• 總時間: 60

食材

•2.5 lb Yukon Gold Potatoes, diced (peels still on)

•1/2 Cup Onion, diced

•5 tsp garlic cloves, minced

•4 Cups Chicken Broth

•8 oz Cream Cheese, softened ( used neufchatel cheese)

•1/2 Tbsp Lawry's Seasoned Salt

•Garnish with bacon and cheese if desired

步驟

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt ( approximately 30-60 minutes.). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon if desired.

Freezing Directions:

Place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bag, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in cream cheese and allow to melt, stirring every 10-15 minutes until soup is well blended.

筆記

Laura Aspinall