Slow Cooker Potato Soup

By weavincanuck

Ingredients

• 5 lbs Yukon Gold potatoes, diced (peels still on)
• 1.25 cups onion, diced
• 10 teaspoons garlic, minced
• 8 cups chicken broth
• 16 oz cream cheese, softened
• 1 Tablespoons Lawry’s Seasoned Salt
• cheese (optional)
• bacon, cooked & crumbled (optional)

Details

Servings 1
Adapted from onceamonthmom.com

Preparation

Step 1

And making potato soup can’t get any easier than dicing potatoes and throwing them in the slow cooker, unpeeled. Yes, please! If you are freezing potato soup it is wise to use potatoes such as Yukon Gold’s. There is just something about them that becomes less grainy when they are frozen. And the use of cream cheese, no worries. I know on many lists it is a no, no but as long as you heat the soup up gently when after you thaw it for serving you should be okay. It will be just fine. Trust me.  .  .

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.

Alternative Freezing Directions:

Divide and place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.