Crock-pot Potato Soup GF

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

1 large yellow onion, diced

10 cloves of garlic, peeled and left whole (reduced to taste if needed, I omitted and increased onion by ½)

8 cups gluten free chicken stock (be sure gluten free! I used Pacific) (vegetable stock and faux chicken seasoning)

2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)

Toppings: green onion, cooked bacon (non-vegetarian), cheddar cheese

Seasoning Salt or Steak Seasoning (I used Steak Seasoning) (I omitted and subbed butterbuds)

Don’t have an immersion blender? Don’t add the cream cheese into the crock-pot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crock-pot. This will leave you with a chunkier soup…so I recommend getting an immersion blender!

Into the Crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine.

Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.

Using an immersion blender, carefully blend the soup in the crock-pot.


Serving Size: Serves 16

Number of Servings: 16

Recipe submitted by SparkPeople user SLACHETKA103145.