Appetizers / Soups / Salads

Slow-Cooker Baked Potato Soup takes several minutes to prepare.

Slow-Cooker Baked Potato Soup takes several minutes to cook.

Slow-Cooker Baked Potato Soup makes 12 servings.

The ingredients for Slow-Cooker Baked Potato Soup are:

5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)

Here is how you make Slow-Cooker Baked Potato Soup:

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!Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user KARISSAA.

The nutritional information for Slow-Cooker Baked Potato Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 335.2

• Total Fat: 13.8 g
• Cholesterol: 44.9 mg
• Sodium: 1,348.7 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 5.6 g
• Protein: 8.8 g