I'm in love with this baked potato soup. It was really, really good.
I will warn you that this makes quite a bit of soup. So if you're a two-person family like us, you might want to either cut down on the recipe or prepare yourself to have a lot of leftovers.
I hope you enjoy as much as we did!
Baked Potato Soup - Slow Cooker
from Mama Loves Food!
5 lbs. russet potatoes, washed but not peeled & cut into 1/2" cubes
1 lg. yellow onion, diced
10 cloves of garlic (whole, crushed, or minced - I used minced)
8 C. chicken stock (yes, all of it)
16 oz. cream cheese
1 Tbsp. seasoned salt or all-purpose seasoning
Bacon, cheddar cheese, or whatever else you use for a garnish
Add potatoes, onion, garlic, seasoning, and chicken stock to your slower cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves (if you used them whole) along with 1/2 to 1/3 of the soup and then reintroduce to the crockpot. (Since I used minced, I skipped this step.) Stir in cream cheese and melt. Stir every 10-15 minutes until well blended. Top with your garnishes.
