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

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 or low for 10 hours.
3. Add the softened cream cheese and puree soup with a 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!

Servings: 10 to 12

I got this recipe from Mama Loves Food blog. I prepared it ahead of time. Didn't cook potatoes fully and froze to have cook fully in crock pot at a later time.