Loaded Baked Potato Soup (adapted from Stephanie O'Dea's crockpot365.blogspot.com)

2 bags Potato Inspirations enchanted rose potatoes (or 4-5 lbs. of any type you like)
4-6 c. chicken broth
1/4 c. dehydrated onions
2 Tbsp. garlic salt
2 blocks neufchatel cheese

Optional toppings:
Chopped green onions
Bacon pieces
Sour cream
Shredded cheese

Place potatoes in crock pot. I left the potatoes whole since they are small creamers. Depending on what type of potato you use, you can also peel and cube them, but I like the simplicity of throwing them in whole and the skin adds a nice flavor and has all the nutrients!

Sprinkle with onions and garlic salt. Pour broth into crockpot until potatoes are submerged. (I actually cut some in half since the top layer of potatoes had a few poking up through the broth).

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Cook on low all day until potatoes are tender. I put mine on at 7 AM before going to work and they cooked until 7 PM. You can put them on high for alot less cooking time. Once potatoes are tender, do a rough mash with a potato masher. Add cubed neufchatel cheese and mash some more. Cook an additional hour to completely melt cheese and get potatoes ready to be blended.

Use an immersion blender to make really smooth and creamy.

Top with your choice of toppings.

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Stephanie used fresh onions and garlic and real cream cheese. She also added some red pepper flakes and black pepper.

I like my soup less salty than the kids. They all add seasonings to their own bowls. Molly likes hers with Ranch seasoning!

When our vegetarian friend, Beth, comes over, I make the soup using vegetable broth and it is delicious too!  We’ve also been known to add in cooked broccoli and/or cauliflower at the very end.

The leftovers (when there are any) reheat well and it is better day two in my opinion!

 

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