There's a place in Tucson called Beyond Bread. If you've ever been there you know what I'm talking about. Cozy soups and sandwiches, free internet and just a lovely place I miss.
My husband misses it too. You see, on Saturday they had baked potato soup day. This was his favorite day. Most Saturdays we went and tried to get some before it was all gone, which meant you had to go early for lunch.
I've tried a few recipes to try and replicate it. Most aren't even close but this crockpot recipe may be the most similar I've had so far. It is so creamy and delicious. Not at all a light soup so I recommend a side salad to balance it out but it's great for a cold winter night.
Crockpot Baked Potato Soup
adapted from Mama Loves Food
- 5 lbs russet potatoes
- 1 medium yellow onion
- 10 cloves of garlic, minced (jarred is 5 tsp)
- 64 oz chicken broth
- 8 oz cream cheese**
- 1 tsp seasoned salt
- garnishes: bacon, cheese, green onions
1) Prep your ingredients: wash and dice the potatoes into small cubes (about 1/2 inch). Leave the peel on. Mince the garlic. Dice the onion. Take your cream cheese out of the refrigerator and leave it out to soften while the soup cooks in crockpot.
2) Toss the potatoes, garlic, onion, and chicken broth into the crockpot. Cook on high for 6 hours (or low for 10 hours)
3) If you have an immersion blender add the cream cheese, stir well, then use blender to make it good and creamy. Otherwise, put cream cheese in blender and add a few cup fulls of the soup into the blender. Open the vent of the blender and cover with paper towel while you blend the soup. Do this in batches until soup is as creamy (or chunky) as you like it.
4) Stir well and serve in big heaping bowls! Top with optional garnishes and enjoy.
**If you want to lighten it up feel free to use light cream cheese.