Slow Cooker Loaded Baked Potato Soup Recipe

pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Add the softened cream cheese and puree soup  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). Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

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