Baked Potato Soup - Slow Cooker Style

**Note: I halfed this recipe, and next time I will use minced garlic instead of real garlic cloves**

Got the recipe from HERE

I've been looking for a baked potato soup recipe that didn't involve heavy cream for a while, and boy was I delighted when I found one... for the slow cooker!!! This came out really super yummy and reminds me a lot of Houlihan's Baked Potato Soup, which is an all-time favorite for Hubs and me. Below is my version of the recipe. Enjoy!

(p.s. You will need a 6 quart or larger slow cooker for this recipe, it yields a LOT of soup!!!)

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

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.