I've said it before that I love quick and easy meals. If they happen to be made in slow cooker to make my life that much more easier, LOVE them! So when I came across this recipe a year or two ago, I knew it'd be a hit. And of course it was! My husband loved it and I've made it a time or two since and it's gone over well again!
(Not my picture or my recipe. Click title for original source.)
Ingredients:
5
lbs. russets, washed, not peeled, diced, into ½-inch cubes
1
large yellow onion, diced
10
cloves garlic, whole
8
cups chicken stock
16
oz. cream cheese
1
Tbsp. seasoned salt
Garnishes:
Crumbled
bacon
Shredded
cheddar
Green
onions
Directions:
Add
potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook
on High for 6 hours or low for 10 hours.
Remove
and puree garlic cloves along with ½-1/3 of soup, and reintroduce to crockpot.
Stir
in cream cheese and allow to melt. Stir every 10-15 minutes until soup is well
blended.
Top
with choice of garnishes.
Until next time,
Amanda.
