BAKED POTATO SOUP
5 lbs russet potatoes, washed and diced (NOT peeled)
1 large onion, diced
8 garlic cloves, minced
8 cups chicken broth
2 tsp. salt
1/2 tsp. creole seasoning
1/2 tsp. pepper
1 1/2 tsp. onion salt
1 tsp. garlic salt
1 tsp. celery salt
2 8-oz blocks cream cheese, cut into chunks and softened
bacon, shredded cheese, green onions to garnish
Add potatoes, onions, and garlic to crockpot.
Mix spices together in small bowl, and carefully sprinkle them over the potato mixture.
Toss to coat.
Slowly poor in chicken broth.
Cover and bake on high for 6 hours or low for 10 hours.
Remove lid and add cream cheese. Use either an immersion blender or potato masher to carefully mash the potatoes and thoroughly blend in the cream cheese.
Garnish with 1 lb fried bacon (cut into bits), shredded cheese of your choice, and sliced green onions.