I made this for dinner last night and it was yummy! Tasted just like a baked potato and we have leftovers too because with the bread it was really filling too. I put my personal comments in green.
Hope you will try this one and enjoy!! Serve with crusty bread -- DELISH!
--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced (I used dried chopped onion - 2 tsp)
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end (I used lowfat)
--crumbled bacon and green onion or chives as garnish (optional)
Use a 6 quart or larger slow cooker. (I used a big stock pot and did mine on the stove because I ran out of time) Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. (I boiled for about 20 minutes until the potatoes were soft) The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes (I used my hand held mixer and put it in the big pot with an over mit on my hand. Then I blended it up with the chunks of cream cheese until smooth and let it simmer on low for about 5 minutes), or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.