Slow Cooker Baked Potato Soup
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- 5 lb
- russet potatoes (washed but not peeled), diced into 1/2" cubes
- yellow onion, medium to large, diced
- 10 clove
- garlic, whole
- 8 c
- chicken stock
- 16 oz
- cream cheese (i use one full fat & fat free)
- 1 Tbsp
- all-purpose seasoning
- crumbled bacon
- shredded cheddar cheese
- green onions
1Add potatoes, onions, garlic, seasoning and chicken stock to the slow cooker.
2Cook on high for 6 hours or low for 10 hours.
3Using either a hand-held blender or a standard blender, puree the soup to your liking.
4Stir in the cream cheese and allow it to melt. Stir soup well until blended.
5Top with your choice of garnishes and serve.