slow cooker baked potato soup

★★★★★ 1
By Rene Palmer
from Shreveport, LA

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

★★★★★ 1
serves About 12
prep time 20 Min
cook time 6 Hr 30 Min

Ingredients For slow cooker baked potato soup

  • SOUP
  • 5 lb
    russet potatoes (washed but not peeled), diced into 1/2" cubes
  • 1
    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
  • GARNISH
  • crumbled bacon
  • shredded cheddar cheese
  • green onions

How To Make slow cooker baked potato soup

  • 1
    Add potatoes, onions, garlic, seasoning and chicken stock to the slow cooker.
  • 2
    Cook on high for 6 hours or low for 10 hours.
  • 3
    Using either a hand-held blender or a standard blender, puree the soup to your liking.
  • 4
    Stir in the cream cheese and allow it to melt. Stir soup well until blended.
  • 5
    Top with your choice of garnishes and serve.

Categories & Tags for Slow Cooker Baked Potato Soup:

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