Potato Soup

                                                                                                                       







Ecc.12:7 and the dust returns to the earth as it was, and the spirit returns to God who gave it.

5 pounds russet potatoes washed but DO NOT peel. Diced into 1/2 inch cubes
1 large onion, diced
5 t minced garlic
64 ounces chicken stock
16 oz. cream cheese, softened
1 T seasoned salt



Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Stir well, top with your garnishes.

Garnishes: crumbled bacon, shredded cheese, green onions