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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 choice of garnishes & enjoy!
Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
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 choice of garnishes & enjoy!
Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
Simmer about 15 minutes, until potatoes are fork tender.
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 choice of garnishes & enjoy!