Thursday, March 10, 2016

Crock Pot Potato Soup & Bread Bowls

This is one of my favorite crockpot meals! It is so yummy and so easy! It says that it takes 3 hours for the potatoes, but if you let it go longer... which I may have done... it still works! 

Baked Potato Soup
2 & 1/2 pounds potatoes, peeled and cut into 1/2 inch cubes
1 small onion, diced
5 cloves of garlic, minced
32 oz chicken broth
1 tsp seasoned salt
8 oz low fat cream cheese, let sit outside of the fridge while the potatoes cook

Toppings: bacon, green onions, cheese

1. Put the first 5 ingredients in to the crock pot.
2. Cook on high for 3 hours, or until the potatoes are soft. (or you get home!)
3. Using an immersion blender, blend the potato mixture depending on how chunky you want it,  along with the 8 oz of softened cream cheese. If you do not have an immersion blender, remove half of it and blend in a blender or food processor and then return to crockpot.
4. Heat for 30 more minutes and serve with cooked bacon crumbles, green onions and cheddar cheese.

If you want to go all out, make these bread bowls too!!

2½ cups warm water
1 Tbsp. yeast
⅓ cup sugar
⅓ cup oil
1 Tbsp. salt
6-7 cups white all purpose flour

1. Combine warm water (not over 105*), yeast and sugar and let sit for 10 minutes or until yeast is bubbly.
2. Add oil, salt, and 1½ cups of flour to the yeast mixture. Mix together
3. Slowly add the rest of the flour 1 cup at a time until 5 cups total. Mix and continue to add the flour ½ cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle. Do not add more than 7 cups of flour. Knead for 6 minutes.
4. Divide dough into 6 pieces. Make round balls. Place on large cookie sheet and let rise until doubled in size.
5. Bake at 350 degrees F for 20-30 minutes.
6. Rub tops of bread bowls with butter.
Remove centers, and enjoy with soup!! 

Adapted from: 

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