| Ingredients: | |
| 3-5 | lbs 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 | oz cream cheese |
| ½ | T seasoned salt or all-purpose seasoning |
| Garnishes: | |
| Crumbled bacon | |
| Shredded cheddar cheese | |
| Green onions | |
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!
Yields 6 servings.
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!
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