Ingredients:
- 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium/large yellow onion, diced
- 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
- 64 ounces (8 cups) chicken stock or broth
- 16 oz cream cheese, softened (I use low fat)
- 1 tablespoon seasoned salt
- optional garnishes: crumbled bacon, shredded cheese, green onions, diced ham
Directions:
- 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 1/3 to 1/2 half the soup and the cream cheese to an upright blender, then re-incorporate).
- Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.
*this makes a LOT of soup. I cut the recipe in half, because my crockpot is small, but I've made the whole recipe (when I had a different, bigger crockpot)....and just enjoyed the leftovers!!
