Baked potato soup

Servings: 8-10

Ingredients:

• 5 lbs russet potatoes, washed and diced
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 quarts chicken broth
• 2 8 oz blocks cream cheese
• 1 tsp salt
• 1 tsp bacon
• Crumbled bacon
• Shredded cheese
• Chopped green onion

Preparation:

Add the potatoes, onion, garlic, chicken broth, and salt to a slow cooker. Cook on high for 6-7 hours. Cube and soften the cream cheese and add it to the slow cooker. Use a potato masher to mash up the potatoes and cream cheese. Stir well and cook on low for another 2 hours. Top with bacon, cheese, and green onion before serving.

Irene Milito