slow cooker baked potato soup

Name: Slow Cooker Baked Potato Soup
Prep time: 20 min
Cook time: 6 h 30 min
Ingredients: ## SOUP; 5 pound(s) russet potatoes (washed but not peeled), diced into 1/2" cubes; 1 - yellow onion, medium to large, diced; 10 clove(s) garlic, whole; 8 cup(s) chicken stock; 16 ounce(s) cream cheese (i use one full fat & fat free); 1 tablespoon(s) all-purpose seasoning; ## GARNISH; - crumbled bacon; - shredded cheddar cheese; - green onions

(1 RATING)

92 Pinches

Rene Palmer

Shreveport, LA

Updated on Oct 19, 2011

I completely stole this from another website and tried it - it was so good that I had to share it with my friends here

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prep time 20 Min

cook time 6 Hr 30 Min

method ---

yield About 12

Ingredients

SOUP
5 pounds russet potatoes (washed but not peeled), diced into 1/2" cubes
1 - yellow onion, medium to large, diced
10 cloves garlic, whole
8 cups chicken stock
16 ounces cream cheese (i use one full fat & fat free)
1 tablespoon all-purpose seasoning
GARNISH
- crumbled bacon
- shredded cheddar cheese
- green onions

How To Make slow cooker baked potato soup

Step 1

Add potatoes, onions, garlic, seasoning and chicken stock to the slow cooker.

Step 2

Cook on high for 6 hours or low for 10 hours.
Step 3

Using either a hand-held blender or a standard blender, puree the soup to your liking.
Step 4

Stir in the cream cheese and allow it to melt. Stir soup well until blended.
Step 5

Top with your choice of garnishes and serve.
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