Pintrest Fails and Sucesses

So after taking a rather long time away from the blog, I am back!

As most of you know Pintrest is HUGE. As I am sure many of you do, I pin almost every day (I should really go to Pinners Anonymous). So I have decided to try my pins out and let you know if they were Pintrest Fails or Pintrest Successes.

I have selected 5 easy week night dinners to start with. Then review weather it was a Pintrest Fail or Success.

Last night I made "Crock Pot Baked Potato Soup". Everyone in my family loves baked potatoes, so why not make a soup right? Easy enough, I followed the recipe exactly and everything smelled so good. When it came time to puree the soup to make it creamy there were a few problems:

1. My blender broke
2. My blender then decided to explode the soupy goodness all over my counter
3. This soup was not "soup" but more "paste"

I tried to add milk to thin the soup, but there was no hope. This Baked Potato Soup was more like Baked Potato Paste. Still I dished up the paste and tried to cover the consistency with shredded cheese, bacon bits, green onions and sour cream. It looked really good and smelled really good. The taste was good too, but I could not get over the fact that my so called soup looked like Paste from when I was a child.

I would say that this could have been a great soup, but I would have added more chicken broth to maybe help with the paste texture.

Over all this pin was a:   Pintrest Fail

~Dare to try? Let me know how your Baked Potato Soup turns out!

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup in a blender until the cheese is incorporated and about half the soup is blended. 
4. Stir well, top with your choice of garnishes & enjoy!

*Recipe and Photo Courtesy of mammalovesfood.com