This loaded baked potato soup is really easy to throw together and is great on a chilly fall evening. You can make it without the toppings for a great basic potato soup too!
Loaded Baked Potato Soup
adapted from Mama Loves Food
5lb Russet Potatoes, washed (not peeled) and diced into 1 inch cubes
1 medium yellow onion, diced
5 teaspoons Minced Garlic
1 Tablespoon Seasoning Salt (I like Country Bob's)
8 cups (64oz) Chicken Broth
16oz Cream Cheese, softened
1lb Bacon, cooked and crumbled
Green Onions, sliced
8oz Cheddar Cheese, shredded
Place potatoes, onion, garlic, seasoning salt, and broth in a slow cooker. Cook on high for six hours or low for 10 hours.
If you have an immersion blender you can add the cream cheese and use the blended to incorporate it and blend half of the soup. I don't have one so I used a regular upright blender. Place 1/4 of the softened cream cheese in a blender and add a few cups of the potato mixture and broth. Blend until mostly smooth and pour into a large bowl or pot. Repeat until all of the cream cheese and about half of the soup is blended.
Return the blended soup to the slow cooker and stir until well combined. If you don't want chunks of potato in your soup you can blend all of the soup instead of half or use a potato masher on the remaining soup.
Top each bowl with cheese, bacon, and green onion
Makes 8 - 12 Servings