Potato Soup (Slow Cooker)

By McLean

Lighter version of baked potato soup that doesn't use cream.

Ingredients

• Garnishes:
• 2.5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 small yellow onion, diced
• 5 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 4 cups chicken stock or broth (Can use broth with roasted garlic and eliminate garlic cloves)
• 8 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• 2 tablespoons ranch dressing mix
• Crumbled bacon
• Shredded cheddar cheese
• Green onions

Details

Adapted from pinterest.com

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 an 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, top with your choice of garnishes & enjoy!