Baked Potato Soup
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Baked Potato Soup
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| Servings | Prep Time |
| 10 servings | 15 minutes |
| Cook Time |
| 6 to 10 hours |
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Ingredients
- 5 pounds russet potatoeswashed but not peeled, diced into 1/2 inch cubes
- 1 mediuim yellow oniondiced
- 10 cloves garlicminced
- 8 cups chicken stock or broth
- 16 ounces cream cheesesoftened
- 1 tablespoon seasoned salt
optional garnishes
Instructions
- 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 .
- 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.
- Stir well, top with your choice of garnishes.
- If you are cooking soup on top of the stove, boil potatoes until tender. Proceed with steps two and 3.