5poundsrusset potatoeswashed but NOT peeled. Diced into 1/2 inch(ish) cubes
1medium/large yellow oniondiced
64ounces8 cups chicken stock or broth
optional garnishes: crumbled baconshredded 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.
INSTAPOT DIRECTIONS: You could also use an instant pot. On pressure cooker mode (15 minutes manual), or on slow cooker mode (same directions as above). Just use a little bit less liquid so it all fits!Calories are automatically generated. For best results calculate based on your exact ingredients.