Slow Cooker Potato Soup

My first “Pintrest Recipe” was slow cooker baked potato soup. It seemed very appropriate for fall!

The recipe comes from mamalovesfood.com so this is nothing I created, only stole! I was only making this for 4 of us, so I halved the recipe and still ended up with enough for about 2 more servings. Here is her recipe below.

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium to large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

My cooking starts out with a computer on the counter with the recipe handy

I had red potatos on hand so that is what I used.

The onions and chicken broth.

Thank you Linda Eaton for my Slap Chop. She gave this to me as a wedding gift and I LOVE it!

All the cut ingredients in the crock pot, ready for their 6 hour bath!

The soup after I threw in some bacon and chives.

The wonderful toppings....mmmmm

All ready to be enjoyed! Happy fall!!!

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!
- I added chives and bacon to the soup just because I like them:)

Yields about 10-12 servings.

It was delicious and tasted like fall or winter…I can’t wait to make it again and next time I will make enough to freeze also!