Creamy Potato Crockpot Soup
from: Nikki Holmstead
5 lbs of Russet potatoes, washed but not peeled. Diced into 1/2 in cubes
1 large yellow onion, diced (use as much or little onion as you like)
4 cloves of garlic minced (feel free to add more if you love garlic)
8 cups of chicken stock
16 oz cream cheese (low fat works great)
1 tbs seasoned salt or all purpose seasoning
Garnishes:
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. (When I halved this reciped it took less time to cook about 1-2 hours less.)
Remove 1/2 to 1/3 of the soup and puree. An immersion blender works great for this, but a potato masher would work or a hand mixer. Return pureed portion to the crockpot with the cream cheese.
Stir until the soup is well blended. Allow cream cheese to melt and heat through.
Serve with your choice of garnishes. Tastes great in bread bowl.
