Baked Potato Soup

Baked Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 5

    lbs Russet Potatoes, washed but NOT peeled. Diced into ½ inch(ish) cubes

  • 1

    large yellow onion, diced

  • 10

    cloves of garlic (you can use whole, crushed, or minced)

  • 8

    cups chicken stock

  • 16

    oz cream cheese (I used 8oz regular and 8oz lowfat)

  • 1

    TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

  • Garnishes:

  • Crumbled bacon

  • Shredded cheddar cheese

  • Green onions


Directions: - Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. - Cook on high for 6 hours or low for 10 hours. - Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. - Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. - Top with your choice of garnishes & serve!


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