Cold rainy night? Check.
Cheap ingredients? Check.
Potentially diet friendly? Check.
Easy to make? Double check.
My house has been in absolute turmoil lately with the installation of wood floors. My kitchen is a disaster zone, so creativity has been very, very limited. But, I did come up with this crock pot recipe last week that is so good.
You know how some people like to make “mashed potatoes” with cauliflower? Well this recipe is a copy cat of that idea. Of course, I did not completely omit the mashed potatoes. It is more a combination of the two that turned out to be delicious. And easy. Aren’t those the best recipes?
Crock Pot Baked Potato Soup
2 Russet potatoes
2 red potatoes
1 whole cauliflower
3 cloves garlic, roughly chopped
1 white onion, roughly chopped
5 green onions, roughly chopped
1 large shallot, roughly chopped
1 jalepeno, roughly chopped
3 stalks celery, roughly chopped
1 cube Knorr Poultry seasoning
2 cans chicken stock
1 can water
3/4 cup Fat Free Half & Half
3 tsp salt (this makes a TON of soup)
2 tsp pepper
Dash of garlic powder
4 strips bacon (for garnish)
1/2 cup chopped green onions (for garnish)
1/2 cup shredded cheddar cheese
Put everything except for the bacon and 1/2 cup of green onions in your crockpot. Let cook for about 8 hours. When finished, use an immersion blender to blend until completely smooth. If you do not have an immersion blender, transfer soup to a regular blender to blend. Adjust seasonings to taste.
Serve with crumbled bacon, green onions, and cheese.