Crock pot loaded baked potato soup: 5lbs russet potatoes, diced NOT peeled, 5 tblsp TS garlic, 64 ounces chicken broth or stock, 16 ounces cream cheese, bacon, sour cream, chives or shredded cheese for garnish. Combine first 4 ingredients in your crock pot, cook on low for 8 hours or on high for 5. Purée soup in food processor with cream cheese. Serve warm topped with garnish. Crock Pots, Baking Potatoes Soup, Cream Cheese, Loaded Baking Potatoes, Pots Loaded, Heavy Cream, Baked Potato Soup, Loaded Baked Potatoes, Sunday Dinner
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Baked Potato Crock Pot Soup 6 large potatoes,peeled & cubed,1 big onion,diced 1 qt chicken broth 3 garlic cloves,minced 1/4 c butter Salt & Pepper to taste 1 c cream or H 1 c shredded sharp cheddar cheese Toppings: chives sour cream bacon cheese Directions: Mix all ingredients except cream & cheese. Cook on high 4 hours or low 8 hours (til potatoes are tender). Mash potatoes til lumpy and soup is slightly thickened. Stir in cream and cheese. Garnish with toppings.