Baked Potato Soup

Adapted from:  Mama Loves Food

Servings:  A Lot, maybe 10-12

Prep Time:  30 minutes

Cook Time:  6 or 10 hours

Katherine's Rating:  8 out of 10

Scott's Rating:  9 out of 10

Ingredients:

• 5 lbs Russett Potatoes, washed but not peeled - cut into 1/2 inch(ish) cubes
• 1 large yellow onion, diced (I used white)
• 10 cloves garlic (whole, crushed, or minced) - (I used minced)
• 8 cups chicken stock
• 1 Tbsp seasoned salt or all purpose seasoning (I used Mrs. Dash)
• 16 oz cream cheese

Directions:

• Add potatoes, onion, garlic, seasonings, and chicken stock to 6 quart or larger slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Remove 1/3 to 1/2 of the soup including all the whole garlic cloves if you used them.
• Add cream cheese to the removed soup and puree the mixture.  Reintroduce to the remainder in the slow cooker.
• Stir until soup is well blended.
• Top with your choice of garnishes and serve!  I used green onions, cheese, and bacon.

Notes:

• I removed about 1/3 to puree but ended up having to add more to get the right consistency.  I used an immersion blender to puree the mixture.  It worked perfectly. 
• I used shredded colby jack cheese, bacon bits, and chopped green onion for garnish.  I also had to add a bit of salt.  Next time I'll probably add a dollop of sour cream as well.