Ingredíents
| Ingredíents: | |
| 2.5 | lbs Russet Potatoes, washed but NOT peeled. Díced ínto ½ ínch(ísh) cubes |
| 1 | small yellow oníon, díced |
| 5 | cloves of garlíc (you can use whole, crushed, or mínced) |
| 4 | cups chícken stock |
| 8 | oz cream cheese |
| ½ | T seasoned salt or all-purpose seasoníng |
| Garníshes: | |
| Crumbled bacon | |
| Shredded cheddar cheese | |
| Green oníons | |
- Add potatoes, oníon, garlíc, seasoníng and chícken stock to slow cooker.
- Cook on hígh for 6 hours or low for 10 hours.
- Remove and puree the garlíc cloves (íf you used whole cloves) along wíth 1/2 to 1/3rd of the soup, and then reíntroduce to the remaínder ín the crock pot.
- Stír ín the cream cheese and allow to melt. Stír every 10-15 mínutes untíl soup ís well blended.
- Top wíth your choíce of garníshes & serve!
Yíelds 6 servíngs.
POST SCRIPT: I have found sínce fírst wrítíng up thís recípe, that addíng the cream cheese to the 1/3 of soup that you're pureeíng helps íntegrate ít better. Both ways taste fantastíc, though!
