In the fall and winter I love to make soups. I love that you can make a huge batch of soup at once and eat for a week, or freeze part of it to save for later. My husbands favorite soup is loaded baked potato soup. So, I have been on a quest to find a recipe that does not use tons of heavy cream. I found one via pinterest here. I changed the recipe some, to make it a little healthier. The best part is, you can make it in your slow cooker!
-1 head of cauliflower, washed and cut into pieces
-5 russet potatoes, washed but do not peel. Dice into about 1/2 inch cubes
-2 tablespoons minced garlic
-8 cups chicken stock
-2 8oz packages of fat free cream cheese
-1 tablespoon all purpose seasoning
-Cheese for garnish
-Crumbled bacon for garnish
-Add cauliflower, potatoes, garlic, and chicken stock to slow cooker.
-Cook on high for 6 hours or low for 10 hours
-In a blender place one of the packages of cream cheese and fill with soup. Do this with both packages of cream cheese. Blending the cream cheese will help to integrate the cheese and soup.
-You only want to blend about half your soup, the rest you can stir really well or use a potato masher. This way you still have a few larger chunks of potato in your soup
-Stir everything together, add garnish, and taste.
I forgot to buy chives at the store. Mine was chive-less but still delicious.
This will give you 10-12 servings. It seemed like I was eating soup for a week. You could cut this recipe in half or freeze the soup in individual servings and reheat for a quick delicious meal later.