Baked Potato Soup

This dish is simple due to the fact you make it in your slow cooker.  It does take a bit of prep since you have to cut up a ton of potatoes, but it's worth it!  Here's the recipe....

Ingredients:

- Potatoes (about 5 lbs)
- 2 32oz containers of Chicken Broth
- 2 pkgs. of Cream Cheese, softened
- Garlic (about 5 teaspoons)
- Salt, Pepper, Red Pepper flakes to taste
- 2 small to medium sized onions, diced

Directions:

1.  Chop your potatoes and onions.  For the potatoes, keep on the skin.  That's where all the nutirents are!  Not to mention, do you really want to peel all of those potatoes?  I didn't think so.

2.  Toss the potatoes, onion, garlic, and seasoning into the crock pot.  Now pour in the broth.

3.  Turn your crock pot on low and allow to cook for about 8-10 hours.

4.  Just before serving, add in the cream cheese.  Using an immersion blender, blend the cream cheese into the soup.

5.  Serve and garnish with your fav toppings.  We used bacon bits and cheddar cheese.  Some green onion would be great too!


Here's the final product.....

Enjoy!