Slow Cooker Potato Soup

By Traceylu-2

Ingredients

• Toppings:
• 4 lbs. red or yellow potatoes, chopped into 1" chunks (peel if desired)
• 3 cloves garlic, minced
• 1/2 tsp. kosher style flake salt
• 1/2 tsp. freshly ground pepper
• 6 cups chicken broth
• 1/2 tsp. dill weed
• 8 oz. cream cheese
• 1/4 cup cream or half-and-half
• crumbled bacon
• finely shredded colby-jack cheese
• sliced green onions

Preparation

Step 1

Place the potatoes, garlic, salt, and pepper in 5-6 qt. slow cooker. Pour the chicken broth over the top and stir to distribute seasonings. Cover and cook on high for 4 hours, or low for 8 hours. About 30 mins before soup is done, cut cream cheese into small chunks and still into soup. Add the dill weed. Stir about every 5 mins until cheese is fully melted and combined. Stir in cream/half-and-half and continue to cook until 10-15 mins. If you would like thicker soup, you can use a potato masher to slightly mash some of the potatoes. Spoon soup into serving bowls and top with bacon, cheese, and green onions. Leftovers freeze well.