Baked Potato Soup – slow cooker style


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


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!

Print Recipe