October 3, 2012

Crockpot Loaded Baked Potato Soup

5 lbs russet potatoes, diced, NOT Peeled (yukon gold are great also)
5 TBS garlic
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives, green onions or shredded cheese for garnish

1.  Combine potatoes, garlic, onion, and chicken broth in your crockpot, cook on low for 8 hours or on high for 5 hours.

2.  Add cream cheese and either purée soup in food processor or stir until melted.  (My family prefers the potatoes in chunks, not pureed). Serve warm topped with bacon, sour cream, shredded cheese & chives if desired.

From It's Whats For Dinner

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