Baked Potato Soup¶
 Total Time |
|---|
| 6.00 hours |
Ingredients¶
- 5 lbs Russet potatoes
1 large yellow onion
10 cloves garlic (whole, crushed, or minced)- 1 Tbsp seasoned salt or all-purpose seasoning
8 cups vegetable stock
16 oz cream cheese- some shredded cheese (optional)
some green onions (optional)
Cookware¶
- 1 slow cooker
- 1 immersion blender
Instructions¶
Step 1¶
Add Russet potatoes, yellow onion, garlic (whole, crushed, or minced), seasoned salt or all-purpose seasoning, and vegetable stock to slow cooker.
Step 2¶
Cook on high for 6 hours or low for 10 hours.
Step 3¶
Remove ⅓ of soup and using immersion blender, blend in cream cheese.
Step 4¶
Top with shredded cheese (optional) and green onions (optional) if desired.