Baked Potato Soup In The Crock Pot
This soup does not contain any milk or cream.
- 5lb bag of potatoes (can reduce to 2.5 to 3 lbs. depending on servings needed)
- 1 white onion
- 2 tbs. of fresh garlic (powdered works fine as well)
- 64 oz. of chicken broth (2 32 oz. boxes of chicken broth)
- Cream cheese 16 oz.
- Sour Cream
- Green Onions
- Shredded Cheese
Dice up potatoes into small pieces.
Chop up onion and garlic.
Add the potatoes,onion and garlic to the crock pot.
Pour chicken broth over the potato and onion mixture until onions and potatoes are completely covered. Don’t worry if you didn’t use all 64 oz. but be sure to save it for later.
Put the lid on and cook on low for six hours.
Then cook the potatoes on high for an additional hour to two hours or until potatoes are soft.
Add chicken broth to the crock pot as needed.
Once the potatoes are tender you can either mash them with a potato masher adding in the cream cheese or transfer the potatoes and broth to the food processor. You may have to do this in several batches depending on the size of your food processor. Puree the potatoes and onion mixture while adding the cream cheese.
To serve top with bacon, shredded cheese, sour cream and green onions. Slice some sourdough bread or serve the soup in a bread bowl.