5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) 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
1 tablespoon seasoned salt
optional garnishes- crumbled bacon, shredded cheese, green onions
Instructions
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
with an immersion blender until the cheese is
incorporated and about half the soup is
blended. (Alternately you could remove half the
soup and
the cream cheese to an upright blender,
then re-incorporate).
4. Stir well, top with your choice of garnishes
& enjoy!
Originally Submitted
6/6/2016
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You can add this Slow Cooker Baked Potato Soup recipe to your own private DesktopCookbook.