Loaded Baked Potato Soup
From Free Knowledge Base- The DUCK Project: information for everyone
Ingredients
- 2½ lbs russet potatoes, diced, not peeled
- 2½ Tbsp garlic
- ½ large yellow onion, chopped
- 32oz chicken broth or stock
- 8oz cream cheese
- bacon, cooked and crumbled, approx 1 cup
- 3 Tbsp sour cream
- shredded cheese
Instructions
Wash potatoes well and dice up into small squares. Combine potatoes, garlic, onions, and chicken broth in crock pot. Cook on high for 5 hours.
Stir in entire 8oz of cream cheese and 3 Tbsp of sour cream. Stir well. Cook an additional hour on high. Serve in bowl and top with shredded cheese.
Notes
You can also use chives as a garnishment instead of or in addition to the shredded cheese.
Weight Watchers: 6pts per serving.
