The magical slow cooker
01 5 lbs russet potatoes
02 1 white onion
03 3 whole garlic cloves
04 7 cups chicken broth
05 1/4 tsp black pepper
06 16 oz cream. heese
01 sour cream
02 grated cheddar cheese
03 green onion or chives
04 cooked bacon
(optional but necessary)
Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. And then add the cream cheese to the cooker.
Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches
Season the soup with salt and pepper to taste.
Serve with desired toppings.