Baked Potato Soup

🥘 Ingredients

• Russet potatoes
  5 lbs
• cream cheese
  1 lb
• garlic (whole, crushed, or minced)
  10 cloves
• green onions (optional)
• seasoned salt or all-purpose seasoning
  1 Tbsp
• shredded cheese (optional)
• vegetable stock
  8 c
• yellow onion
  1 large

🍳 Cookware

• slow cooker
• immersion blender

1. 1

   Add Russet potatoes , yellow onion , garlic (whole, crushed, or minced) , seasoned salt or all-purpose seasoning , and vegetable stock to slow cooker .

   Russet potatoes: 5 lbs, yellow onion: 1 large, garlic (whole, crushed, or minced): 10 cloves, seasoned salt or all-purpose seasoning: 1 Tbsp, vegetable stock: 8 c
2. 2

   Cook on high for ⏱️ 6 hours or low for 10 hours.
3. 3

   Remove 1/3 of soup and using immersion blender , blend in cream cheese .

   cream cheese: 1 lb
4. 4

   Top with shredded cheese (optional) and green onions (optional) if desired.

   shredded cheese (optional), green onions (optional)