Pam’s Potato Soup

Original Recipe from:  Pamela Tomblin-Schultheis

My daughter, Pam, has been so inspired by this blog and learning to make some of the family recipes that she decided to tackle potato soup all by herself.  This mother couldn’t be more proud of her….and the results are so very tasty!  This is a very easy soup recipe, perfect for a cold winter evening!  Make the soup, a salad and a fresh loaf of bread and you will have an easy meal for your family.  Enjoy!

Ingredients

5 lbs Russet Potatoes, washed but not peeled.  Diced into 1/2(ish) inch cubes

1 large Yellow Onion, diced

10 cloves Garlic (you can use whole, crushed, or minced)

8 cups Chicken Stock

16 ounces Cream Cheese (Pam used 8 ounces regular and 8 ounces low fat)

1 tablespoon Salt or All-Purpose Seasoning (Pam used Aunt Cora’s Soulful Seasoning)

Garnishes

Crumbled Bacon

Shredded Cheddar Cheese

Green Onion sliced

Directions

Add potatoes, onions, garlic, seasoning and chicken stock to a crock pot

Cook on high for 6 hours or low for 10 hours

Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3 of the soup, and

Then reintroduce to the remainder in the crock pot

Stir in the Cream Cheese and allow it to melt.  Stir every 10-15 minutes until the soup is well blended.

Top with you choice of garnishes and serve!

Makes 10-12 servings

Post Script:  Pam has found since first writing up this recipe, that adding the Cream Cheese to the 1/3 of soup that you’re pureeing helps integrate it better.  Both ways taste fantastic though!