This was a HUGE smash on Pinterest a couple of weeks ago. I know, VIRAL and FOOD never sound good together. But it was a truly VIRAL FOOD on Pinterest!
The actual blog post from “It’s What’s for Dinner…” about this soup is quite interesting because of its instructions and its 59 comments. The part I loved, is that the recipes boasts, “FINALLY a loaded baked potato soup recipe with NO heavy cream.”
While that is true, the recipe also has 2 (count them: 1, 2) sticks of cream cheese. And it seems that MOST of the 59 comments dealt with whether or not you could use something else as an alternative to the cream cheese.
So, I’m a ‘glass is half full’ kinda girl. My thought is, next time, I’m making it with fat-free cream cheese.
The comments are correct – THIS MAKES A TON OF SOUP. I filled my 6-quart crock pot with this recipe. So much so, I feed my husband and three kids, plus filled two gallon freezer bags for later (ummmm – like today – high of 60-something and a blue-norther blowing in). To thaw, I just grab a bag from the freezer and throw it in the fridge. I’ll warm it tonight as I make hot ham & cheese sandwiches on the griddle.
My over-all review is “five pins’. It was super easy to make. My only addition after making the recipe is I would recommend looking at the amount of soup you’re able to put into your blender at one time and adjust the amount of cream cheese added to the mix. For instance, I had four ‘pitchers’ of soup to blend, so I should have cut the cream cheese in half and added a bit to each one.
Oh, and on that note, you’ll need an extremely LARGE bowl for this! I got out my second largest (because, dang it, the largest was hidden in the back of a cabinet), and had to get out ANOTHER similar sized bowl to finish up.
My husband LOVED this recipe, and has requested the left-over soup a couple of times since I made it. And for the price, it’s well worth the time to cut the potatoes, etc.
Well worth the hype! If you haven’t already, follow me on Pinterest!