Categories: Crock Pot

Ingredients

• 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• - 1 large yellow onion, diced
• - 10 cloves of garlic, whole
• - 8 cups chicken stock
• - 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
• - 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

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. - Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.

4. - Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.

5. - Top with your choice of garnishes & serve!

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