Ingredients:
5 pounds Russet potatoes washed but not peeled. Diced into 1/2 inch cubes.
1 medium Yellow onion, diced
10 cloves Garlic, minced
8 cups (64 oz.) Chicken stock or broth
2 packages (8 oz. each) Cream cheese (softened)
1 tbsp Seasoned salt
optional garnishes: Crumbled bacon, shredded cheese, green onions
Parsley for color
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Preparation:
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 the soup with an immersion blender until cheese is incorporated and about half the soup is blended.
Stir well. Pour into bowls and top with choice of garnishes.
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