I've been trying to grocery shop every other week instead of every week; no reason, really, except that I'm constantly tweaking my grocery habits to find what works best for our family so I thought I'd give this a shot. There are definite upsides to less frequent shopping - it makes me plan very carefully, it means one less big trip to the store with two kids in tow - but there are downsides as well. Case in point: when I made the grocery list, it was cool and rainy and rather March-like, so I planned for lots of soups...and for the last few days it has been in the lower eighties, sunny, and warm. Really, nothing says spring like a steaming bowl of Baked Potato Soup, right?
Weather aside, this soup was absolutely delicious. How can you go wrong with a recipe that, as a final step, instructs you to throw in two blocks of cream cheese? This is another slow cooker recipe - I promise to get back to "fast" cooking one of these days, I'm just loving my new cookbook!
The recipe is included in full at crockpot365. I used vegetarian bouillon instead of chicken broth, regular salt instead of seasoned, and reduced fat cream cheese with no ill effect. For toppings, I served chopped scallions, crumbled bacon, and sour cream.
I used my friend Maggie's recipe for bread bowls - so good, so easy, and so much fun for the kids! Her recipe is here (along with another yummy-sounding soup recipe).