Potato Soup

Ingredients:
2 pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
1 large yellow onion, diced
1 shallot, sliced thin
5 cloves of garlic, peeled and left whole
4 cups gluten-free chicken stock
½ cup fresh cream
1 teaspoon of seasoned salt
4 ounces cream cheese

Toppings: green onion, chopped bacon, shredded cheddar cheese, chives

Directions:
In the crockpot, put diced potatoes, onion, garlic, stock, and ½ tablespoon of seasoned salt. Stir to combine. Cook on low for 10 hours or high for 6 hours.

When it's all cooked,

cube your cream cheese into 2 inch cubes, and stir in to the crock pot. Use an immersion blender to blend the soup in the crock pot.

If you don’t have an immersion blender, then put the cream cheese in a regular blender with half of the soup and the garlic, and blend. Then add back into the crockpot, and stir.

Spoon into bowls, top with garnishes of choice and serve.