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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crock Pot - Baked Potato Soup Recipe

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This recipe for Crock Pot - Baked Potato Soup is from The Church and Johnstone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp seasoned salt
8 cups chicken stock or broth
16 oz Cream Cheese, softened
5 pounds russet potatoes (Washed but NOT peeled)
Diced into 1/2 inch(ish) cubes
1 Large Onion, Diced
5 Tsp Minced Garlic (= 10 Cloves)
Garnishes: Bacon, Shredded Cheese, Green Onions
Directions:
Directions:
1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!
Preparation Time:
Preparation Time:
6-10 hours
Personal Notes:
Personal Notes:
I have made this with a variety of potato's, including fingerling. I have even added in a bit of Food Coloring for Holiday parties :)

 

 

 

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