Slow Cooker Potato Soup

Author/Source: Tricia @ Onceamonthmom.com

Ingredients:

5lbs Yukon Gold potatoes, diced (peels still on)
1.25 cups onion, diced
10 teaspoons garlic, minced
8 cups chicken broth
16 oz cream cheese, softened
1 Tablespoons Lawry’s Seasoned Salt
cheese (optional)
bacon, cooked & crumbled (optional)
 
Directions:
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow it to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.
 

Alternative Freezing Directions:

Divide and place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in the cream cheese and allow it to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.

Servings: 10-12

http://onceamonthmom.com/slow-cooker-potato-soup-recipe/
 

TIPS: 

• When peeling potatoes, put them in water (above the potatoes) to keep them from turning brown.  Can peel the potatoes in advance and keep them in fridge covered until ready to use.
• Smash potatoes to desired size (if left them in bigger chunks when cut).  Break cream cheese into pieces to melt it faster in slow cooker.  Add cream cheese when potatoes become softened and stir every 10-15 minutes until well blended.
• Soup may not be very thick once cream cheese is melted.  Soup will thicken over time.  If you want to thicken it quicker, add a can of cheese soup and mix well. 

 

Recipe provided by Jackie