Slow-cooker roasted garlic baked potato soup
Yield 4–6 servings
Ingredients
- 3 pounds organic red potatoes
- 4 cups low-sodium chicken broth
- 1/4 cup white onion, diced
- 1 stalk celery, chopped
- 2 teaspoons Creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1-1/2 cups heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1/4 cup roasted garlic cloves
- Toppings: green onions, sour cream, cheese
Instructions
- Rinse potatoes and cut each into four cubes.
- Place in slow-cooker with broth, celery, onion and spices.
- Mix well. Cook on high for 3-1/2 hours.
- Add roasted garlic, cream and cheese.
- Blend with immersion blender.
- Cook 30 more minutes, uncovered.
- Stir and serve with toppings.
Courses Soups
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/slow-cooker-roasted-garlic-baked-potato-soup-2/