Slow Cooker Baked Potato Soup

It’s a cold snowy day here and came across this recipe to try.

Ingredients:

• 5 pounds russet (baking) potatoes, wash (don’t peel). Diced into 1/2 inch(ish) cubes.
• 1 large yellow onion, diced
• 10 cloves of garlic, minced
• 8 cups chicken stock
• 16 oz cream cheese, softened
• 1 tablespoon seasoned salt
• 1 pound bacon, cooked and diced
• other garnishes: shredded cheese, green onions, sour cream

Directions:

1. Line baking sheet with foil and cook off bacon in oven, let cool then chop up.
2. Add potatoes, onion, garlic, bacon, seasoning, and chicken stock to slow cooker.
3. Cook on high for 6 hours or low for 10 hours.
4. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
5. Stir well, top bacon and other garnishes.

Yields about 10-12 servings.

Adapted From: Mama Loves Food!