Ingredients:
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 to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.
The soup can be made ahead and portions placed in the freezer for later consumption.
Source: OAMC Meals
- 5lbs Yukon Gold potatoes, diced (peels still on)
- 1.25 cups onion, diced
- 10 teaspoons garlic, minced
- 8 cups chicken broth
- 16 oz cream cheese, softened
- 1 Tablespoons Lawry’s Seasoned Salt
- cheese (optional)
- bacon, cooked & crumbled (optional)
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 to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.
The soup can be made ahead and portions placed in the freezer for later consumption.
Source: OAMC Meals