Crock Pot Potato Soup

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium to large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese
- 1 TBS seasoned salt or all-purpose seasoning (I used Emeril's Bayou Blast)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

Recipe and image courtesy of Mama Loves Food!