This soup can be made in a crock pot or on top of the stove.  You may also throw in some chopped cooked chicken at the end.  However you fix it, it will be a welcome sight and smell on a chilly fall day.  Leftovers are great too!

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Baked Potato Soup

Prep Time

15 minutes

Cook Time

6 to 10 hours

Servings

servings

Ingredients

• 5 pounds russet potatoes washed but not peeled, diced into 1/2 inch cubes
• 1 mediuim yellow onion diced
• 10 cloves garlic minced
• 8 cups chicken stock or broth
• 16 ounces cream cheese softened
• 1 tablespoon seasoned salt

optional garnishes

• crumbled bacon, shredded cheese, green onions

Prep Time 15 minutes Cook Time 6 to 10 hours Servings servings Ingredients 5 pounds russet potatoes washed but not peeled, diced into 1/2 inch cubes 1 mediuim yellow onion diced 10 cloves garlic minced 8 cups chicken stock or broth 16 ounces cream cheese softened 1 tablespoon seasoned salt optional garnishes crumbled bacon, shredded cheese, green onions

Instructions

1. If using a slow cooker, add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours .
2. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. You still want some chunks of potato in the soup.
3. Stir well, top with your choice of garnishes.
4. If you are cooking soup on top of the stove, boil potatoes until tender. Proceed with steps two and 3.

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