Baked Potato Soup

2.5 lbs. Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 small yellow onion, diced
5 cloves garlic
4 cups chicken stock
8 oz. cream cheese
1/2 T. salt or all purpose seasoning

Garnishes:
Crumbled bacon
shredded cheese
green onions

Directions:
Add potatoes, onion, garlic, seasoning and chicken stock (enough to cover potatoes) to slow cooker.
Cook on high for 6 hours or low for 10 hours
Remove 1/3-1/2 of soup and puree with cream cheese and then reintroduce to the remainder in the crock pot.
Top with your choice of garnishes and serve.

Courtesy of Key Ingredient.