Baked Potato Soup

By shelliec

Ingredients

• Garnishes:
• 5 lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 large yellow onion, diced
• 10 cloves of garlic, whole
• 8 cups chicken stock
• 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
• 1 TBS seasoned salt or all-purpose seasoning
• Crumbled bacon
• Shredded cheddar cheese
• Green onions

Details

Servings 10

Preparation

Step 1

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!