5 pounds russet potatoes, washed and peeled. Diced into ½ inch cubes
1 small/medium yellow onion, diced
5 cloves of garlic, minced
8 cups chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
Top with optional garnishes- crumbled bacon, shredded cheese, green onions
Add potatoes, onion, garlic, seasoning, and chicken
stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
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-
Stir well, top with your choice of garnishes &
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