crockpot baked potato soup
Try this crockpot baked potato soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 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
- Carbohydrate 428.28191573772 g
- Cholesterol 498.95160656 mg
- Fat 157.12439683104 g
- Fiber 29.4835029685515 g
- Protein 75.43241110728 g
- Saturated Fat 87.960632313232 g
- Serving Size 1 1 Recipe (4586g)
- Sodium 1569.429598916 mg
- Sugar 398.798412769169 g
- Trans Fat 22.706834022636 g
- Calories 3343 calories
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!
