slow cooker baked potato soup

Name: Slow Cooker Baked Potato Soup
Prep time: 20 min
Cook time: 6 h
Cuisine: American
Ingredients: 5 pound(s) russet potatoes, washed but not peeled diced into 1/2 in cubes; 1 medium yellow onion, diced; 10 clove(s) garlic, minced; 8 cup(s) chicken stock or broth; 16 ounce(s) cream cheese, softened; 1 tablespoon(s) seasoned salt; - bacon, shredded cheese for garnish

(2 RATINGS)

289 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Sep 9, 2013

Found this recipe and tried it. Was good tasting!

Rate

prep time 20 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield cooks in slow cooker 6 hrs on high and 10 hrs on low

Ingredients

5 pounds russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 cloves garlic, minced
8 cups chicken stock or broth
16 ounces cream cheese, softened
1 tablespoon seasoned salt
- bacon, shredded cheese for garnish

How To Make slow cooker baked potato soup

Step 1

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours.

Step 2

Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Step 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!
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