Storm Day

oh the weather outside is frightful, but the fire is mmhmm delightful, and since we've no place to go, let it snow, let it snow, let it snow!

With this stormy weather, I am glad we are not on the road. Since we ended up taking Kyle back to Orillia yesterday because he needed to work we were thankfully not driving today through this storm. While I do love the snow and the slower pace it tends to bring, I hate driving in storms.

Days like this are good to be curled up by the cozy fire and read a book, or blog, or even start some soup in the crock pot. Since we both love potato soup, I decided to give the one that Krystle made for us a try. Baked Potato Soup - Slow cooker style
Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced)
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning
Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green 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 (if you used whole 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 & enjoy!

Blessings