Sunday, 23 March 2014

Y-Von's Potato Soup

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5lbs of potatoes ( I mix about 1-2 of sweet then the rest russet) Diced into 1" cube
1 med yellow onion
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
5 tsp jarred garlic, minced
2 containers of chicken stock or broth
8 oz cream cheese
8 oz Greek yogurt
Salt, pepper 
optional garnishes: crumbled bacon, shredded cheese, green onions

Add potatoes, onion,carrots, celery, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6-8 hours 
Add the cream cheese and Greek yogurt. If you have an immersion blender you can blend right in your slow cooker. I usually use my food processor. Mike likes his lumper so he mashed it all?! It depends on the consistency you want. I blend 3/4 and then mix it back in with the rest. 
Stir well, top with your choice of garnishes & enjoy!