Crock Pot Baked Potato Soup
*5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
*1 medium/large yellow onion, diced
*10 cloves of garlic, minced
*64 ounces (8 cups) chicken stock or broth
*16 oz cream cheese, softened
*1 tablespoon seasoned salt
optional garnishes when done: crumbled bacon, shredded cheese, green onions
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!
¸¸.•*¨*•♫♪ FOR DAILY RECIPES, REMEDIES & FUN¸¸.•*¨*•♫♪
FOLLOW ME: KJensifyMe with Katharine on Pinterest, Google+, Linkedin!
★☆★REMEMBER to LIKE, COMMENT, SHARE to continue seeing my posts!★☆★
┊ ┊ ┊ ☆ Follow me —>.Www.facebook.com/kathy.jensen.kjensifyme.sbc.onFacebook,
┊ ┊ ┊ ☆ Like.Www.facebook.com/kjensifyme.sbc.FanPage
┊ ┊ ┊ ☆ Join our Weightloss Support Group at:www.facebook.com/groups/kjensifymewithkatharine
┊ ┊ ┊ ☆ Visit my Blog at.Www.wbrglobal.com/kjensifyme. WithKatharine and subscribetoday!