onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!

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POSTED BY MOMMYNAMEDAPRIL AT 12:15 PM
LABELS: AMERICAN, FREEZER FRIENDLY, MADE AT HOME, SLOW COOKER, SOUP
20 COMMENTS:

Erin, Nick and Merrick said...
Mmmm this sounds great! We made a similiar soup, w/o cream a while ago, but it required way more work then this.
Gotta try it!

JUNE 19, 2009 4:41 AM
Desiree said...
This looks sooooooo good. And I love that it's not made with heavy cream. I'm definitely making it for my family the next time we all get together.

JUNE 27, 2009 6:33 AM
Halftime Lessons said...
Ok.

Can yu believe I have never set foot on this part of your blog? And now I'm fucking starving.

Thanks a pantload.

;-)

Wow, lady, you have skillz!!

Jay

JUNE 30, 2009 6:18 PM
Mom2Bean said...
Sounds delicious!! Potatoes & onions are in the crock pot as I type! But... wondering about the bias against heavy cream. 1 cup of cream cheese has 794 calories and 79 grams of fat vs heavy cream's 414 and 44. And half & half only 315 calories. Not that I have anything against cream cheese! But just curious!

SEPTEMBER 7, 2010 6:53 AM
MommyNamedApril said...
I just like the flavor cream cheese imparts on this dish :-) i use cream for most other soups.

SEPTEMBER 7, 2010 6:56 AM
amnishaw said...
it would seem fishing out the garlic could be annoying.. if everything is kind of a whitish color and the broth is not clear... How did it go for you?

FEBRUARY 23, 2011 12:01 AM
MommyNamedApril said...
@amnishaw put it in last and it wont be difficult to find :-)

FEBRUARY 23, 2011 4:22 AM
Anonymous said...
This will be dinner tomorrow night!

JULY 3, 2011 2:37 PM
-T- said...
Mmm. This was completely delicious!!!

AUGUST 13, 2011 6:17 PM
Jennifer S. said...
I am cooking this recipe now. And so far it smells wonderful. My only question/problem is can I cook it on the stove cause I do not have a big crockpot. Do you know about how long it would take? Thanks!
I found this recipe on Pinterest!

SEPTEMBER 20, 2011 9:36 AM
Mommy in Training said...
This looks great! How would I freeze this though? It's only my husband, 2 year old and I but I want to make the entire recipie then freeze... Any tips?

SEPTEMBER 21, 2011 2:11 PM
MommyNamedApril said...
@mommyintraining - i freeze it in 2 serving batches. you can expect it to separate a little bit in the freezing process, but mix back together when you reheat and it will be fine. i wouldn't recommend freezing for longer than 3-6 months :-)

SEPTEMBER 21, 2011 2:14 PM
Desi said...
This is one delicious-looking soup. LOVE that it's made in the slow cooker. Perfect for the upcoming fall and winter season. So glad I found your blog, I am your newest follower :)

http://steaknpotatoeskindagurl.blogspot.com

SEPTEMBER 23, 2011 12:02 PM
Anonymous said...
I made this just now! Delicious! I put diced celery (2 sticks) and a medium fresh diced jalapeno in with the potatoes and onions. It added a nice little zing!

SEPTEMBER 29, 2011 1:38 PM
Anonymous said...
This sounds yummy and super easy. I don't see any reason why the recipe couldn't be halved for a smaller family or if you only have a small crockpot.

OCTOBER 3, 2011 10:34 AM
... said...
I made this on the stove tonight. It was so easy. I just boiled until the potatoes were finished and added the rest of the ingredients as noted.

I did (gasp) add a handful of shredded cheddar cheese, and six slices of chopped bacon directly into the large pot. I may have added the rest of a carton of heavy cream, just for good measure.

Anyway - for those of you wondering if you can make it on the stove top...you sure can - and it's so, so good.

xo Becky

OCTOBER 3, 2011 3:42 PM
Anonymous said...
I made this, but it turned out the consistency of mashed potatoes. I added milk but still didn't help. Any idea on what I did wrong?

OCTOBER 4, 2011 10:34 AM
MommyNamedApril said...
@anonymous - i can think of two things that may have gone wrong 1. (most likely) your crock pot cooks at a higher temp and evaporated too much of the liquid and/or 2. you pureed more than half of the soup. i would try next time to add another cup or two of broth. i'm so sorry your experience was less than stellar!

OCTOBER 4, 2011 11:00 AM
Mrs. Miller said...
How do you puree the garlic and cream cheese with only 1/3rd of the soup? Do you scoop 1/3rd out of the crock pot and then fish around for all the garlic cloves so they're sure to be pureed with the 1/3rd? Then do you add additional cream cheese? Or scoop the cream cheese out to the 1/3rd as well?

Thanks for helping.

OCTOBER 5, 2011 1:06 PM
MommyNamedApril said...
@ mrs miller -

sometimes i will scoop it out and put in my stand up blender, other times i will use my immersion blender and just eyeball how much has been pureed.

regarding the garlic, i put it in last so it's easy to fish out. that being said, it's no big deal, really. once garlic has cooked that long, the flavor has leeched out into the soup, so it's not like you'd even notice if you got a bite of garlic versus potato :-)

hope that helps!

OCTOBER 5, 2011 2:00 PM
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