Baked Potato Soup
- 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)
- 1 slow cooker
- 1 immersion blender
Add Russet potatoes, yellow onion, garlic (whole, crushed, or minced), seasoned salt or all-purpose seasoning, and vegetable stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Remove 1/3 of soup and using immersion blender, blend in cream cheese.
Top with shredded cheese (optional) and green onions (optional) if desired.