Slow Cooker Baked Potato Soup

The weather is getting colder here in Philadelphia, each and every morning I have to bundle up a little bit more. I always feel like it goes from cool to cold a little too quick as the transition from Fall to Winter creeps on in. But I am in no rush for the Winter weather and plan to soak up every bit of Fall I can – I am still in disbelief it’s November next week!

With the cooler weather in mind, I was craving some serious soup this week! At the same time I was in the mood to throw some ingredients in my slow cooker so it was pretty awesome when I stumbled across this recipe from Mama Loves Food. It was easy to make – even easier because I didn’t have to peel any potatoes! – and only called for a few ingredients, most of which I already had on hand {I love it when that happens}

Ingredients:

• 5 pounds russet potatoes, washed NOT peeled. Diced into small cubes
• 1 large red onion, diced
• 8-10 cloves of garlic, minced
• 8 cups chicken stock
• 16 oz low fat cream cheese, softened
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours { You can also cook on low for about 10 hours}
3. Add the softened cream cheese and puree soup with an immersion blender until half the soup is blended.
4. Stir well, top with your choice of garnishes & enjoy!

This soup was super tasty, creamy and delicious. It was different from any other baked potato soup I had made/had before because of the cream cheese, but it tasted like a dream – Charles loved it too! Next time I would blend a little less of the puree to leave a little more potato chunk but other than that it turned out perfectly! Plus it’s great to enjoy on a chilly evening!

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What’s your favorite slow cooker soup creation? Please share!

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