Recipe Redux: Slow Cooker Baked Potato Soup

So easy and so delicious! Another Pinterest find 🙂

Slow Cooker Baked Potato Soup

Makes 6 servings

Ingredients:

  • 2 1/2 pounds of potatoes (I personally prefer and use Yukon Gold)
  • 32 ounces of Swanson Chicken Broth
  • 1/2 to 1 whole onion, diced
  • 6 teaspoons minced garlic
  • Season salt and pepper to taste
  • 8 ounces of cream cheese

Directions:

  1. Peel and cut up the potatoes in to bite sized chunks.
  2. Add potatoes, broth, onion, garlic, and salt & pepper to crockpot.
  3. Cook on high for 6 hours, or low for 10 hours.
  4. Remove half the soup (potatoes and broth) and put it in a blender. Add the cream cheese to the blender. Blend until cheese is incorporated.
  5. Pour blended soup back into the crock pot and let it get all nice and hot again.

potatosoup

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