From: Once a Month Meals
5 lbs Yukon Gold potatoes, diced (peels still on)
1 1/4 cups onion, diced
10 teaspoons garlic, minced
8 cups chicken broth
16 ounces cream cheese, softened
1 tablespoon Lawry's Seasoned Salt
cheese, shredded (optional)
bacon, cooked and crumbled (optional)
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in 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.
Follow all directions above, including add the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.
Alternative Freezing Directions:
Divide and place all ingredients, except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.
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