INGREDIENTS
5 lbs russet potatoes, washed but not peeled. Diced into 1/2 inch cubes
1 medium/large yellow onion diced
10 cloves of garlic, minced
8 cups chicken stock/broth
16 oz cream cheese
1 tbsp season salt
Optional garnishes: crumbled bacon, shredded cheese, green onions
INSTRUCTIONS
1. Add potatoes, onions, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours
3. Add the softened cream cheese and purée soup with an immersion blender.
4. Stir-well, top with your choice of garnishes and enjoy!