mmmm yummers! Is that a word? Is now!! Don’t you like how I invent these words?! heehe :)
Anywho! I made this just last night & was a little skeptical because I altered some things from the original recipe – but let me tell you – IT WAS AWESOME!!
And, it could also be the reason why I couldn’t WAIT to share it it with you today!!!
I made the full batch (I had mama brain & apparently wasn’t using my rocket scientist brain cells – wait, do I even have those kind of brain cells?!) Hmmm SAHM & rocket scientist – could be!! :) Well, it happened to be only the hubs & myself for this meal, V was at Grandma’s, and T, well, I don’t think I am adventurous brave enough for little T with soup – it may not be pretty.
My {FAVORITE} thing about this recipe – it’s in the ol’ slower cooker {aka} crock pot {aka} every mamas appliance necessity and sanity saver!
{insert royal entrance fanfare}
Ingredients
Instructions
- Add diced & peeled potatoes to the crockpot; along with the onion, garlic, seasoning, broth, and water. Stir to combine.
- Cook in the crockpot on high for 5-6 hours, or on low for 9-10 hours.
- After cooking time is completed, add both blocks of the softened cream cheese and blend together very well using an immersion blender . (ANOTHER METHOD: you can also blend it in batches in a blender if you do not have an immersion blender).
- After combined, stir well with spoon.
- Serve with above listed garnishes, or alone.
Notes
Adapted from Mama Loves Food
I used the Spike Seasoning Salt because it is what I had on hand. You can use any seasoning salt your heart desires :) Alternatively they offer a gluten free Spike Seasoning . That, combined with a Gluten free broth, will make this soup Gluten free.
If you don’t own an immersion blender, I HIGHLY recommend getting one if you do make a lot of soups. Until recently we had an old one but just upgraded & got the one linked above & it is the BEST.THING.EVER.! No more blender messes! As a mama – I don’t need any extra messes! I’m sure you understand that it is so worth it if there is one less thing to clean up ;) {insert happy mama with all her sanity intact}
Well, lovelies – I hope enjoy – you won’t be disappointed!!
♥
Like what you see?!
You can connect with me on:
Pinterest || Facebook || Twitter || Google +
And don’t miss any updates…
♥
© Mama Miss. All images & content are copyright protected.
Feel free to share ONE picture and linking directly to this post for download.
Please do not copy directions, ingredients, or pdf files for your own website or Facebook page, visuals or words.
Copying my post partially, or fully, is strictly prohibited.
All work by Mama Miss is licensed under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
♥♥♥
Made this yesterday and it is very easy to make and good. Thanks for sharing. I used two 32 oz cartons of chicken broth and omitted the water. This filled my crock pot almost to overflowing. I had to remove a few cups of liquid before I could blend. I think next time I will cut the recipe in half since it made such a large amount. I put some in the frozen (after adding cream cheese) and think this will freeze fine.
Thanks for sharing Anne :) xx
Wen do u add the 6oz of water?
Hi Elissa – you add it with the broth (sorry it wasn’t clear – I’ve updated the recipe so it’s clearer now :) Thanks! xx
Hello, I don’t cook for a large group so can soup be frozen? Or if recipe is cut in half what are the cooking times. Thank you on advance….
Hi Trish! I imagine it can be frozen (I’ve never tried myself though). The cooking times would most likely remain around the same, but I would watch it & gauge it as it cooks, testing the potatoes every so often. xx
I was thinking that there are many frozen dinners with mashed potatoes frozen in them and they defrost and reheat fine…so I guess you can freeze it…but maybe before adding the cream cheese…just add that when you decide to thaw it and heat it up …just thinking…maybe i am wrong…
Oh I can’t wait to make this!! Does it freeze well?
Not sure Liz – maybe if you froze part of the base before adding the cream cheese (like splitting it in two) that would freeze better?! I’m not sure how the cream cheese would be to freeze & then reheat. xx
Do you happen to know how many calories per serving?
My husband made this last night for us and it was amazing. I had two bowls! We didn’t have the time for the crock pot, so we just boiled the potato cubes and then finished the recipe.
Gosh Nicole – I wish I did! I also wish I was a calorie counter – sadly I’m not, but should be. Yay! I’m glad you liked it so much :)) Thanks for checking it out & trying it!!! xx ♥ m
I’ve been wanting to make a soup like this for awhile! Definitely going to have to steal your recipe :) thanks for sharing!
Thanks Kaitlyn! IT IS AWESOME – you won’t be disappointed :)) Headed over to you in a minute here – thanks for taking the time to stop by & leave some comment love! xx ♥ m
What a great recipe! Easy to adapt for any eating style!!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!
See you there!
Cindy from vegetarianmamma.com
Thanks Cindy!!! Wonderful, thanks for the tweet & pin love!!! Glad to be back – I just need to get more on the ball with some more GF recipes here! xx ♥ m