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.