Ingredients
  • 5 lbs russet potatoes, diced, NOT peeled
  • 5 tablespoons TS garlic garlic
  • 1 large yellow onion, chopped
  • 64 ounces chicken broth or stock
  • 16 ounces cream cheese
  • bacon, sour cream, chives or shredded cheese for garnish
Instructions
  1. Combine potatoes, garlic garlic, onions and chicken broth in your crock pot.
  2. Cook on low for 8 hours, or on high for 5 hours.
  3. Purée soup in food processor with cream cheese.
  4. Serve warm topped with bacon, sour cream, shredded cheese & chives.
Notes
This makes A LOT of soup. You may want to half it and you would still have plenty for 6 people. Also make sure to use a large crock pot if you are going to make the full recipe.
Recipe by The Holzmanns at http://hannahholzmann.com/crock-pot-loaded-baked-potato-soup/