Crockpot Baked Potato Soup

I made this recipe a while back and loved it.  I can help but share it with you.  I'm including the link where I found it. 

I do it a little different and shred the potatoes, instead of dicing them, to get them to cook faster. I push them into the liquid to coat them a little before putting the lid on. 

Slow Cooker Baked Potato Soup

• 5 pound(s) Russet Potatoes, Washed but not peeledDiced into 1/2 in cubes
• 1 medium yellow onion, diced
• 10 clove(s) garlic, minced
• 8 cup(s) chicken stock or broth
• 16 ounce(s) cream cheese, softened
• 1 tablespoon(s) seasoned salt
• bacon, shredded cheese for garnish

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. 
   
   

1. Cook on high for 6 hours or low for 10 hours.
2. 
   
   
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

http://www.myrecipes.com/m/recipe/ugc/u-slow-cooker-baked-potato-soup-3/

Easy Cheesy 3 Ingredient Crockpot Potatoes

My family loves potatoes.  They are an amazing food.  There are so many things that can done with them!  Here's one recipe I threw together the other night.  It disappeared rather quickly. 

5-6 large baking potatoes

8 oz bottle Itallian salad dressing

1 lb cheese; shredded

Slice potatoes thin.  Put in 6 Qt or larger crockpot.  Pour Italian dressing over potatoes and stir to mix.  

Add cheese, and mix well about 3 hours into cooking.  

Cook High 6-8 hours or Low 8-10 hours or until potatoes are tender.