Tuesday, October 25, 2011
Baked Potato Soup...make that Chowder
I have failed so many times at Potato soup....I could never get the right consistency...always to soup-ey and not chowder-ey enough. I did it I did it! Yeah! This recipe is by far my favorite and I can't wait to tweek it even more in the future. It is wonderful.
I cut the recipe in half which was more than enough for my family of four.
Princess had seconds and wanted thirds!
5 lbs potatoes, peeled and cubed
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth (this is 64 ounces)
2 (8-ounce) packages cream cheese(I used fat free)
crumbled bacon and green onion or chives as garnish
Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. Use a Potato masher to mash the potatoes into a chowder consistency...I left it slightly chunky. Add in cream cheese and mash again until thoroughly mixed. Serve with bacon and onion or chive on top
I love love love this...super yummy.
In the future I want to try adding different herbs instead of garlic (don't get me wrong the garlic is awesome) I am thinking dill or Rosemary. I would also like to add more veggies....maybe test out broccoli or corn. The possibilities are endless but this is my new Chowder for sure!
****ADDDED BONUS*** Since I used fat free cream cheese and low sodium broth. The fat and salt in this recipe is pretty low. I am not saying it is a healthy dish but it is healthier. :)
From Susan O'Dea "A Year of Slow Cooking" tweeked.