Baked Potato Soup

By á-44723

Budget-friendly and supremely satisfying, this creamy potato soup from Stephanie O'Dea's More Make It Fast, Cook It Slow(Hyperion) can serve as lunch, a first course, or a warm-up to a hearty dinner. Top the soup with bacon, green onions, or chives for an extra flavor kick.

Details

Adapted from grandparents.com

Preparation

Step 1

Directions:
1. Use a 6-quart slow cooker. Put the potatoes into your stoneware insert, and add the onion and garlic. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for eight hours, or on high for four hours. The potatoes should be fork-tender. You can use a potato masher or a handheld stick blender to mash the potatoes into the soup. You want to get rid of all large chunks of potato to make a smooth soup.

2. After smashing the potatoes, squeeze in both packages of cream cheese and replace the lid of your cooker. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved, stirring a few times during this 30 minutes.

3. Garnish with crumbled bacon, green onion, or chives.

Serves 10