Potato Soup

 

Potato soup

 

  • 5lbs Yukon Gold potatoes, diced (peels still on)
  • 1cup onion, diced
  • 5-7 teaspoons garlic, minced
  • 1 Tablespoon Lawry’s Seasoned Salt
  • 8 cups chicken broth
  • 16 oz cream cheese, softened
  • Cheddar cheese (for topping)
  • bacon, cooked & crumbled  (for topping)

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow it to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheddar cheese and bacon.

 

Potato soup recipe

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