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Ingredients
- 5 lbs. russet potatoes diced, not peeled
- 1 lg. onion diced
- 10 cloves of garlic - minced or whole
- 8 cups chicken stock
- 1 t. seasoned salt
- 16 oz. cream cheese
Details
Preparation
Step 1
Add everything but cream cheese in crock pot. Cook on high for 6 hours or low for 10 hours.
Remove and puree whole cloves, cream cheese and 1/2 - 1/3 of soup. Put back in pot and stir until well blended.
Garnish with:
crumbled bacon
cheese
green onions
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