Baked Potato Soup
By hgiless10
Rate this recipe
0/5
(0 Votes)
Ingredients
- Garnishes:
- 5 lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 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)
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
Details
Servings 10
Adapted from mamalovesfood.com
Preparation
Step 1
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!
You'll also love
- Lemon Flan Cake 0/5 (0 Votes)
- French Onion Meatloaf 0/5 (0 Votes)
- Chi Chi's Sweet corn cake 0/5 (0 Votes)
- Mrs. Dash Roasted Potatoes 0/5 (0 Votes)
Review this recipe