Baked Potato Soup

5 lbs Potatoes (diced)
1 Onion (diced)
3 TB Chicken Bouillion
8 Cups of Water
Half a pound of Bacon (diced)
8 TB Garlic (minced)
16 oz Cream Cheese
Cajun Seasoning

Wash potatoes and cut into small cubes, leave skin on.  Add to slow cooker. Turn heat to high.  In a large skillet cook bacon with diced onion and garlic.  When bacon is crispy pour all ingredient into slow cooker.  Combine bouillion and water....its better to use hot water so the bouillion dissolves.  Stir and pour into slow cooker.  Cook on high for 3-4 hours.  Add cream cheese and seasonings.  When cream cheese has melted more than half way use immersion blender.  Only blend half the soup.  Soup should be thick.  Serve with Garlic Bread!

My food My way!

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