Baked Potato Soup (Crock Pot

• Meat

  • 1 Bacon

• Produce

  • 5 cloves Garlic
  • 1 Green onions
  • 2 1/2 lbs Russet potatoes
  • 1 Yellow onion, small

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/2 tbsp Seasoned salt or all-purpose seasoning

• Dairy

  • 1 Cheddar cheese
  • 8 oz Cream cheese

Found on keyingredient.com

Description

Ingredients

• 2.5 pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch(ish) cubes
• 1 small yellow onion, diced
• 5 cloves of garlic (you can use whole, crushed, or minced)
• 4 cups chicken stock
• 8 ounces cream cheese
• ½ tablespoon seasoned salt or all-purpose seasoning
• Garnishes:
• Crumbled bacon
• Shredded cheddar cheese
• Green onions

Directions

• Directions Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. Top with your choice of garnishes & serve! POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!
• Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. Top with your choice of garnishes & serve! POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!