optional garnishes: crumbled baconshredded cheese, green onions
Instructions
SLOW COOKER DIRECTIONS
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.
Stir well, top with your choice of garnishes & enjoy!
INSTANT POT DIRECTIONS
Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Stir well, top with your choice of garnishes & enjoy!
STOVE TOP DIRECTIONS
Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
Simmer about 15 minutes, until potatoes are fork tender.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Stir well, top with your choice of garnishes & enjoy!
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.NOTE: For 6 quart instant pot, use 4 lbs of potatoes and 6 cups of broth or it won't fit!