Baked Potato Soup - Crockpot Recipe

By carmen-2

December 15, 2012

Ingredients

• 5 pounds russet potatoes, washed and peeled. Diced into 1/2 inch cubes
• 1 small/medium yellow onion, diced
• 5 cloves of garlic, minced (if you use jarred, it's a 2 1/2 teaspoon equivalent. Or more if you choose)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• Top with optional garnishes: crumbled bacon, shredded cheese, green onions

Preparation

Step 1

Directions

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. 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).
4. Stir well, top with your choice of garnishes & enjoy!