Slow Cooker Baked Potato Soup
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- 5 lb
- russet potatoes, washed but not peeled diced into 1/2 in cubes
- 1 medium
- yellow onion, diced
- 10 clove
- garlic, minced
- 8 c
- chicken stock or broth
- 16 oz
- cream cheese, softened
- 1 Tbsp
- seasoned salt
- bacon, shredded cheese for garnish
1Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3(Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!