Baked Potato Soup

🥘 Ingredients

• Russet potatoes 5 lbs
• yellow onion 1 large
• garlic (whole, crushed, or minced) 10 cloves
• seasoned salt or all-purpose seasoning 1 Tbsp
• vegetable stock 8 cups
• cream cheese 16 oz
• shredded cheese (optional)
• green onions (optional)

1. 1

   Add Russet potatoes , yellow onion , garlic (whole, crushed, or minced) , seasoned salt or all-purpose seasoning , and vegetable stock to slow cooker .
2. 2

   Cook on high for 6 hours or low for 10 hours.
3. 3

   Remove 1/3 of soup and using immersion blender , blend in cream cheese .
4. 4

   Top with shredded cheese (optional) and green onions (optional) if desired.