Double up on your comfort food quota by combining two classics: potatoes and soup! This recipe calls for plenty of potatoes, plus cheddar cheese, sour cream, and garlic, for a baked potato dish that you can eat with a spoon!

Serves 6-8



  1. Place potatoes, chicken stock, and garlic in a slow cooker. Season with garlic salt and freshly ground pepper.
  2. Cover, and cook on high until the potatoes are completely tender, 4 to 6 hours.
  3. Turn heat to warm, and puree potatoes with an immersion blender until smooth and creamy.
  4. Add milk, sour cream, butter, and grated cheese, and stir until all ingredients are melted and incorporated.
  5. Ladle soup into bowls, and top with garnishes.

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