A perfect dish for a cold day, this crock pot Baked Potato Soup will help keep you warm.
pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch(ish) cubes
small yellow onion, diced
cloves of garlic (you can use whole, crushed, or minced)
cups chicken stock
ounces cream cheese
tablespoon seasoned salt or all-purpose seasoning
Shredded cheddar cheese
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! POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!