Baked potato soup
Servings: 8-10
Ingredients:
- 5 lbs russet potatoes, washed and diced
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 quarts chicken broth
- 2 8 oz blocks cream cheese
- 1 tsp salt
- 1 tsp bacon
- Crumbled bacon
- Shredded cheese
- Chopped green onion
Preparation:
Add the potatoes, onion, garlic, chicken broth, and salt to a slow cooker. Cook on high for 6-7 hours. Cube and soften the cream cheese and add it to the slow cooker. Use a potato masher to mash up the potatoes and cream cheese. Stir well and cook on low for another 2 hours. Top with bacon, cheese, and green onion before serving.
