Slow cooker baked potato soup


At work on Friday we had our big Thanksgiving feast and in true GH fashion we had an absurd amount of food. Everyone volunteered to bring a side dish. I wanted to bring something less traditional than your typical side, so I decided to make potato soup. The soup turned out a bit thicker than I was expecting, but I do like thicker, heartier soup. If you want soup that is more soupy, you can simply add more chicken stock as needed.

I also brought my pumpkin corn bread that I made last year. Which. I. LOVE.

Since we had so much food left over at the party, I was able to bring the leftovers home and enjoy them with my cousin today just before we saw Catching Fire. It was just what we needed on this freezing cold day!

  • 5 pounds Russet Potatoes, washed but not peeled and diced into 1/2 in cubes
  • 1 medium yellow onion, diced
  • 10 cloves garlic, minced
  • 8 cups chicken stock or broth
  • 16 ounces cream cheese, softened
  • 1 tablespoons seasoned salt
  • Bacon, shredded cheese, green onions, etc. for garnish

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

Cook on high for 6 hours or low for 10 hours.

Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. If you don’t have an immersion blender you can transfer the mixture into a blender, then transfer back into the pot for serving.

Stir well, top with your choice of garnishes & enjoy!


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