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Slow Cooker Baked Potato Soup Recipe

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This recipe for Slow Cooker Baked Potato Soup, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. potatoes, peeled and diced in 1-2" chunks
1 small onion, diced
4 garlic cloves, minced
1 tsp. seasoned salt
1⁄2 tsp. black pepper
1⁄2 tsp. cayenne pepper
2 qts chicken broth
2 pkg. (8 oz. each) cream cheese
Crumbled bacon, green onion, or chives as garnish (optional)

Directions:
Directions:
1. Use a 6-quart slow cooker. Put the potatoes into your stoneware insert, and add the onion and garlic. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for eight hours, or on high for four hours. The potatoes should be fork-tender. You can use a potato masher or a handheld stick blender to mash the potatoes into the soup. You want to get rid of all large chunks of potato to make a smooth soup.

2. After smashing the potatoes, squeeze in both packages of cream cheese and replace the lid of your cooker. Cook on high for about 30 min., or until the cream cheese is completely dissolved, stirring a few times during this 30 min.

3. Garnish with crumbled bacon, green onion, or chives.

Number Of Servings:
Number Of Servings:
10

 

 

 

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