Slow Cooker Baked Potato Soup

By Lorena_321

Ingredients

• 5 lbs russet potatoes, washed but not peeled, diced into cubes
• 1 med/lg yellow onion, diced
• 10 cloves of garlic, minced (jarred it's 5 t)
• 64 oz (8 cups) chicken broth
• 16 oz cream cheese, softened
• 1 T seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Preparation

Step 1

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with a immersion blender until the cheese is incorporated and about half the soup is blended. Alternately, you could remove half the soup and the cream cheese to an upright blender, then re-incorporate. Stir well and top with your choice of toppings.