Ingredients
- 5 pounds russet potatoes, washed and peeled, diced into ½ inch cubes
- 1 small/medium yellow onion, diced
- 5 cloves garlic, minced, If you use jarred, it’s a 2½ teaspoon equivalent.
- 8 cups chicken stock or broth
- 16 ounces cream cheese, softened (I use low fat)
- 1 tablespoon seasoned salt
- Top with optional garnishes, crumbled bacon, shredded 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.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!