“Potato soup is the ultimate comfort food and one of the few soups I can eat all year long – even on the hottest days of summer. Oh, who are we kidding. I eat all the soups all year long. Make this with our beer bread for dipping and sopping up every last drop!”
TOP Reviews from allrecipe.com:
Review1:”WON DER FUL !!!!!! I did not use five lb. of potatoes.. just a few, But did the rest as it says.
The little garlic and the cream cheese Truly does just make. A Keeper!!!!!“
Review2:”So yummy!! I think this will be my go-to potato soup recipe from now on. I didnt add all the potatoes, as my crock pot isn’t big enough, but it was amazing! Thanks so much for this recipe!“
Review3:”So easy and so good. Made it in my instant pot in 40 minutes! Will definitely be using this recipe again.“
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
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
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion 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).
Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.