Categories: Crock Pot
Ingredients
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- - 1 large yellow onion, diced
- - 10 cloves of garlic, whole
- - 8 cups chicken stock
- - 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- - 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)
Directions
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Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
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- Cook on high for 6 hours or low for 10 hours.
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- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
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- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
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- Top with your choice of garnishes & serve!