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Crock Pot Baked Potato Soup
by Alice Every
serves: 4
  Baked Potato Soup - Slow Cooker Style
Ingredients:
  5 pounds   Russet Potatoes Unpeeled Diced
  1 large   Yellow Onion
  10 cloves   Garlic
  8 cups   Chicken Stock or Broth
  16 ounces   Low Fat Cream Cheese
  1 tablespoon   Seasoned Salt
Directions:
  Slow Cooker Baked Potato Soup Ingredients:

5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

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. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!