Baked Potato Soup
By á-66354
Rate this recipe
4.8/5
(5 Votes)
Ingredients
- Ingredients:
- 2.5 lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 small yellow onion, diced
- 5 cloves of garlic (you can use whole, crushed, or minced)
- 4 cups chicken stock
- 8 oz cream cheese
- 1/2 T seasoned salt or all-purpose seasoning
- Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
Details
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!
Yields 6 servings.
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!
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