I wanted to make a tradition of bringing Thursday night dinner. One that supports my new lifestyle, but doesn't leave them racing to Foster's for burgers during commercial breaks. My friend, Monica, posted a rave review of a recipe that landed in my Facebook stream, so I tweaked it, and brought it over last Thursday.
It had been a stressful couple of sleepless work days and I almost came empty handed. But I was able to come home at lunch, get everything prepped, cleaned up & into the crock in 10 minutes flat. It cooked for 4 hours. When I got home, I tossed in the cheese chunks, loaded the crock into the car, and headed over. There, I used an immersion blender to make the soup all smooth and creamy.
Winner, Loser or Meh
This is a BIG recipe (17 servings), so I thought I could bring home the leftovers and have lunch for the next week. Boy was I wrong! When I left, there was nothing left . . . nada! This was such a hit, that emaciated teenagers and their emaciated friends came out of the woodwork and chowed down. The cost of the meal: 7 bucks. What's not to love?
Use a 6 quart crock pot
- 5 pounds potatoes, peeled, cut into large chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced (it actually needed maybe 4 more)
- 1 teaspoon seasoned salt (it needed another teaspoon)
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 8 cups vegetable stock (I used boxed)
- 16 ounces Neufchatel cheese
- Garnish: shredded sharp cheddar cheese, chives or green onions, faux bacon bits (optional)