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This homey recipe from Keesha Turner is for a large slow cooker. You can find Keesha's story on page 52.


  • 31/2-4 lbs. red potatoes, chopped into chunks (peel if desired)
  • 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)
  • 1/2 tsp. KOSHER STYLE FLAKE SALT
  • 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1 TB. (heaping) CHICKEN SOUP BASE
  • 8 Cups water
  • 16 oz. cream cheese)

Optional Toppings:

  • crumbled bacon
  • shredded Colby Jack cheese
  • chopped green onions or CHIVES
    DILL WEED

       

Place the chopped potatoes, GARLIC, SALT, PEPPER and SOUP BASE in the slow cooker. Add the water. Place the lid on the cooker and cook on high for 4 hours, or on low for 8. About 30 minutes before the soup is finished, slice the cream cheese into chunks. Mix into the soup. Replace the lid and cook for another 20 minutes. Stir the soup several times before the time is up so the cream cheese melts and blends completely. Cook desired amount of bacon and chop it up. Chop green onions and shred Colby Jack. When soup is finished, fill bowls, toss on some toppings and enjoy! There will be leftovers to eat the next day, or this soup freezes well.

Prep. time: 15 minutes
Cooking time: 4-8 hours
Serves: 10-15

Nutritional Information:
Servings 15; Serving Size 1 cup (243g); Calories 150; Calories from fat 70; Total fat 8g; Cholesterol 25mg; Sodium 310mg; Carbohydrate 17g; Dietary Fiber 2g; Sugars 3g; Protein 3g.



Description
Price
Qty
Penzeys Minced Garlic .4oz 1/4 cup jar
$2.29
Kosher Style Flake Salt 1 lb. bag
$2.29
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Chicken Soup Base and Seasoning 8 oz. jar
$10.85
Chives .1 oz. 1/2 cup jar
$3.45
Dill Weed .7 oz. 1/2 cup jar
$4.55


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