Yes, you heard correctly…3 ingredients is all you need to make this delicious comforting soup. AND, bonus people…you can freeze it ahead of time so it’s a perfect make ahead meal for those busy weeknights.
I’m always looking for some quick, cheap meals that I can make ahead of time. We went grocery shopping recently and I had a coupon for a free 5lb bag of russet potatoes, you know I had to figure out some meals so nothing goes to waste!
Apparently, potatoes don’t freeze very well, but after researching a bit more, I found out if it’s covered in liquid (in this case, stock), the potatoes don’t go bad, and you have the perfect base for an awesome soup.
So in the morning (on a busy day), all I had to do was plop it in the slow cooker, cover the lid and set it to low. Looks kinda funny, right?
Best part of this easy meal is that it’s gluten free!!! I hate using flour in soups. I avoid it as much as possible and when I found out cream cheese is gluten free, I knew it was not only my thickening agent, but my creamy factor as well.
Now remember, toppings aren’t included because quite honestly, not everyone likes the same thing on their baked potato soup so you totally have your own options there.
It’s been dreary around here lately, it was the perfect remedy I needed…and P.S. when you have a screaming teething baby, dinner is the LAST thing on your mind. You’re welcome.
- 3-4 russet potatoes cut into large bite size pieces (about 2lbs)
- 4 cups of vegetable stock (DO NOT use anything else, chicken stock will overpower the soup)
- 1 block of regular cream cheese (I used Philadelphia)
- Crispy cooked bacon
- Shredded cheddar cheese
- Sliced green onions
- Sour Cream
- Crispy onion rings (Frenchs)
- Placed diced potatoes and stock inside the slow cooker and set to low for 8 hours or high for 4 hours. After the allotted time has passed, pierce the potato to make sure it's tender. Cut the block of cream cheese into four pieces and add to the slow cooker.
- The cream cheese will warm up within 15 minutes. Using an immersion blender, puree the soup inside the slow cooker. This will also help the cream cheese move along quicker.
- If you don't have an immersion blender, you may use a regular blender, but DO NOT fill it up so much. Make it in batches because the soup will be hot and it will not be pretty. Pour it back into the slow cooker once it's all pureed.
- The soup will thicken within 10 minutes. Serve with your favorite toppings.
- To make ahead: Place diced potatoes and stock in a gallon freezer bag and freeze upright. Place in slow cooker morning of.
- To make on the stove top: Simmer for 30-45 minutes until the potatoes are tender. Add the cream cheese pieces and follow the puree instructions on the recipe.
- If you don't like the potato skin, peel the potato before you dice it up.
- Once cooked, this soup is also great the next day!
I mean, it’s serious comfort in a bowl. Whether you are incredibly busy, have children hanging onto all of your limbs, or you just want a comforting bowl of soup on a dreary day…
THIS. IS. IT.