BAKED POTATO SOUP
5 lbs. Russet potatoes, peeled & diced into 1/2 in cubes
1 large yellow onion
10 cloves of garlic, whole
8 cups chicken stock
16 oz. cream cheese
1 Tbs. seasoned salt
Garnishes
crumbled bacon
shredded cheddar cheese
green onions
Add potatoes, onion, garlic, seasoned salt, and chicken stock to 6 qt crock-pot. Cook on high for 6 hours or on low for 10 hours. Remove and puree the garlic cloves along with 1/2 to 1/3 of the soup, and then reintroduce in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. Top with garnishes and serve. Yields 10-12 servings.
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