I assembled all the ingredients in the crock pot in the morning, had it cook throughout the day, finished getting the soup made in the late afternoon, and turned down the temperature to warm before leaving the house. When we returned home, I gave the soup a good stir and ladeled it into bowls. Everyone topped their own serving with the garnishes of their choosing and...voila! Dinner was on the table in 5 minutes.
Baked Potato Soup
Crock Pot Recipe
Ingredients
2 lbs potatoes, washed and peeled, diced into cubes
1 onion, diced
5 cloves garlic, minced
2 (14.5 oz) cans chicken broth (about 4 cups)
8 oz package cream cheese, softened
Directions
1. Add potatoes, onion, garlic, and chicken broth to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add cream cheese and puree soup with immersion blender until cream cheese is incorporated. Make smooth or chunky to taste.
4. Top individual servings with shredded cheese, sliced green onion, crumbled bacon, french fried onions, etc.
Recipe adapted from Mama Loves Food.
