slow cooker baked potato soup

Name: Slow Cooker Baked Potato Soup
Prep time: 1 h
Cook time: 6 h
Yield: 10
Ingredients: 5 pound(s) russet potatoes, washed but not peeled. diced into 1/2 inch cubes; 1 medium yellow onion, diced; 10 clove(s) garlic, minced (if you use jarred, it's a 5 teaspoon equivalent); 8 cup(s) chicken stock or chicken broth; 16 ounce(s) cream cheese, softened; 1 tablespoon(s) seasoned salt; - ~~~optional garnishes~~~; - crumbled bacon, cheddar cheese & green onions

(2 RATINGS)

379 Pinches 1 Photo

Hope Vaillancourt

Las Vegas, NV

Updated on Jan 29, 2012

only 6 ingredients and 3 optional garnishes.... perfect on a cold day! recipe & photo from mamalovesfood.com

Rate

prep time 1 Hr

cook time 6 Hr

method ---

yield 10-12 serving(s)

Ingredients

5 pounds russet potatoes, washed but not peeled. diced into 1/2 inch cubes
1 medium yellow onion, diced
10 cloves garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
8 cups chicken stock or chicken broth
16 ounces cream cheese, softened
1 tablespoon seasoned salt
- ~~~optional garnishes~~~
- crumbled bacon, cheddar cheese & green onions

How To Make slow cooker baked potato soup

Step 1

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

Step 2

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

Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Step 4

Stir well, top with your choice of garnishes & enjoy!
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