Recipes

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.

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

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