---
comments: true
tags:
  - soup
---
# :potato: Baked Potato Soup

![Baked Potato Soup](../assets/images/baked-potato-soup.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 6.00 hours |

## :salt: Ingredients

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

## :cooking: Cookware

- 1 slow cooker
- 1 immersion blender

## :pencil: Instructions

### Step 1

Add Russet potatoes, yellow onion, garlic (whole, crushed, or minced), seasoned salt or all-purpose seasoning, and
[vegetable stock][1] to slow cooker.

### Step 2

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

### Step 3

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

### Step 4

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

[1]: <../ingredients/vegetable-broth.md>