- 10
- Easy
- 10 mins
- 560 mins
- Average budget
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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
Preparation
Step 1
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Step 2
Cook on high for 6 hours or low for 10 hours.
Step 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
Step 4
Stir well, top with your choice of garnishes & enjoy!