Potato Soup
Potato Soup from the toaster or immediate kettle is the very best approach to produce easy creamy curry soup, also with no cream or milk.
Servings 10
Calories 250kcal
Ingredients
- 1 large yellow-onion diced
- 10 cloves garlic-minced
- 64 oz chicken-stock or broth
- 16 oz cream-cheese softened
- 1 tbsp seasoned salt
- 5 lbs russet-potatoes washed but NOT peeled. Diced into ½ inch-cubes
- optional garnishes: crumbled bacon shredded cheese, green onions
Instructions
- Add potatos, onion, seasoning, garlic & poultry stock to slow-cooker.
- Cook on high for 6hours or less for 10hours.
- Add the softened cream-cheese and then puree-soup with an immersion blender till the cheese is included along with roughly half of the soup is mixed. (Alternately you can eliminate half the soup along with the cream cheese into a vertical blender, subsequently re-incorporate).
- Stir well, top with your choice of garnishes and enjoyed.
- Yields approximately 10-12servings.
Notes
INSTAPOT DIRECTIONS: you might also use an instantaneous pot. On pressure cooker style (15minutes guide ), or onto slow-cooker style (same instructions as above). Just use just a small bit less fluid so that it fits.