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  • Mojo 1980

    Crockpot Baked Potato Soup: *Ingredients - 5 lbs washed, peeled & diced (½ ''), 1 small diced onion, 2½ tsp minced garlic, 8 c chicken broth, 16 oz softened LF cream cheese imitation, 1 tbsp salt. *Directions: Put potatoes, onion, garlic, seasoning & broth in slow cooker. 2. Cook on high 6 hrs or low 10 hrs. 3. Remove half the soup and cream cheese to a blender, then re-incorporate. 4. Stir well, top with your choice of garnishes (crumbled bacon, shredded cheese, green onions)...

  • Brittany Rose Brice

    TRIED IT 9/21/13 - Loaded Baked Potato Soup - Crockpot Recipe Repin: Ooh! This looks yummy for fall! --- this recipe is not for loaded, you'll have to improvise... It only calls for garnishing with it. In the crock pot now! :) I made a skinnier version with homemade chicken broth, extra garlic, mild cheddar, 1/3 less fat cream cheese and turkey bacon. Substituted all meat ingredients, it was amazing! I had seconds!

  • Jennifer Christ-Weber

    Baked Potato Soup - Slow Cooker Style This Blog Linked From Here This Blog Linked From Here . Thursday, June 18, 2009 Baked Potato Soup - Slow Cooker Style I've been looking for a baked potato soup recipe that didn't involve heavy cream for a while, and boy was I delighted when I found one... for the slow cooker!!! This came out really super yummy and reminds me a lot of Houlihan's Baked Potato Soup, which is an all-time favorite for Hubs and me. Below is my version of Baked Potato Soup for the Slow Cooker! Slow Cooker Baked Potato Soup Ingredients: •5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes •1 medium/large yellow onion, diced •10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent) •64 ounces (8 cups) chicken stock or broth •16 oz cream cheese, softened (I use low fat) •1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning) •optional garnishes: crumbled bacon, shredded cheese, green onions Slow Cooker Baked Potato Soup Directions: 1.Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. 2.Cook on high for 6 hours or low for 10 hours. 3.Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). 4.Stir well, top with your choice of garnishes & enjoy! Yields about 10-12 servings.

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