Soups

Crockpot Potato Soup

Cathie Parker
March 26, 2013
129

Told ya I loved my crockpot. Living in Texas you have to figure out how to cook a meal without heating up your house. Unless your grilling out of course. This one was so good too! Some homemade biscuits or rolls makes it a whole meal!

10
5 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 (I use Aunt Cora's Soulful Seasoning)
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 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). Stir well, top with your choice of garnishes & enjoy!
Nutritions

Calories
4766

Sodium
18440mg
768% DV

Fat
150g
232% DV

Protein
317g
635% DV

Carbs
477g
162% DV

Fiber
125g
503% DV
DinnerSlow Cooker

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