Alright, let’s get this straight. You wanna make some of that potato soup, the kind that sticks to your ribs and warms you up good? The one they call “crockpot loaded potato soup with cream cheese”? I ain’t no fancy chef, but I can tell you how to make it real good, the way folks like it.
First off, you gotta get yourself some taters. Not just any taters, mind you. You want them yellow ones, Yukon Gold they call ’em. They hold up good in the pot and got a nice flavor. Get a good few pounds, don’t be stingy. This is important you know, gotta use the right taters. Then you need some of that chicken broth, the kind in the box is fine. And an onion, just a regular old onion will do. Chop it up, not too fine, ain’t gotta be perfect.
Now, dump them taters, chopped up mind you, into that there crockpot. Pour in the chicken broth, enough to cover the taters good. Throw in that chopped onion, and don’t forget some salt and pepper. Not too much salt, you can always add more later, but you can’t take it out, you hear? Just a good pinch of each. Turn that there crockpot on high. Let it cook till them taters are soft. How long? Well, that depends on your crockpot, don’t it? Just poke ’em with a fork. If they’re soft, they’re done.
- Yukon Gold Potatoes
- Chicken Broth
- Onion
- Salt
- Pepper
Now, while that’s cooking, you gotta get the other stuff ready. You want some bacon? Of course you want bacon. Everybody loves bacon. Fry it up crispy, then crumble it up. Save some for the top, mind you. Gotta make it look pretty.
And here’s the secret, the thing that makes it real special: cream cheese. Yeah, that’s right, cream cheese. Get a block of that stuff, the regular kind, not that whipped stuff. Cut it up into chunks. This is what makes it creamy and dreamy, you see. Once them taters are soft, you dump that cream cheese right in there. Stir it up good, till it melts all nice and smooth. You wanna add some butter to it, too? Go ahead! Makes it even richer, that’s what I do. If you don’t have butter, some oil works just fine. Some folks like to put green onions in, too. If you got some, chop ’em up and toss ’em in. Adds a little somethin’ somethin’, you know?
Now, some folks say you gotta peel them taters first. Me? I don’t bother. Too much work. Just wash ’em good and chop ’em up. Saves time, and who’s gonna know the difference once it’s all cooked up? And speaking of saving time, I seen some folks use that pre-cooked bacon. You know, the kind that’s already crispy? That works too, if you’re in a hurry. It all gets mixed up in the end anyways. Just remember to get the good stuff , don’t cheap out on me. And some of them fancy recipes, they tell you to put all sorts of things in it. Sour cream, chives, all that fancy stuff. Me? I keep it simple. Taters, broth, onion, bacon, cream cheese. That’s all you need. And don’t be afraid to add more bacon if you like. Can’t ever have too much bacon, that’s what I always say.
So, once that cream cheese is melted in and everything is all hot and bubbly, you’re pretty much done. Taste it, see if it needs more salt or pepper. If it does, add some. If it doesn’t, well, then you’re good to go. Don’t be scared to taste as you go, that’s how you learn to cook good. Ladle it into bowls, sprinkle that crumbled bacon on top, and maybe a little bit of them green onions if you got ’em. And there you have it. Crockpot loaded potato soup, the way I make it. It ain’t fancy, but it’s good. It’ll warm you up on a cold night and fill you up good. And that’s about it, nothing more to it. You got yourself a fine meal now.
Now, some folks get all worried about them taters turning brown. They say you gotta put ’em in water right away after you chop ’em up. Me? I don’t bother. They’re gonna cook anyways, who cares if they turn a little brown? It don’t hurt nothin’. And if you really wanna keep ’em from turnin’ brown, you can always just cook ’em right away. Don’t let ’em sit around too long. The quicker you cook ’em, the less likely they are to turn brown. That’s just common sense, ain’t it? And don’t go fretting about using low heat for 4 to 6 hours, set it on high and get it done. Ain’t nobody got time for that slow cooking nonsense.
So there you have it. My way of making crockpot loaded potato soup. It’s easy, it’s tasty, and it’ll stick to your ribs. Just what you need on a cold day. Now go on and make yourself some. And don’t forget the bacon!
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