Simple Slow Cooker Potato Soup

• 12 -18 yukon gold potatoes, diced
• 3/4 - 1 cup onion, diced
• 2 tablespoons onion powder
• 32 ounces low sodium vegetable broth
• 1 (10 3/4 ounce) can condensed low-sodium cream of celery soup
• 2 1/2 - 3 slices turkey bacon, uncured, diced
• 3 -4 garlic cloves
• 2 tablespoons garlic powder
• 1/2 - 3/4 teaspoon black pepper
• 4 -5 ounces whipped cream cheese

1. Spray the slow cooker, at least 4 quarts in size, with non-stick spray.
2. Place all the ingredients, except the cream cheese, into the slow cooker.
3. Mix thoroughly before starting the slow cooker.
4. Cook on low for 8 - 9 hours.
5. Blend the final product. (I use a hand blender.).
6. Fold in the cream cheese just before serving.
7. Note: I did not peel the potatoes, liking the nutrition of the skin, not minding the darker flecks in the soup.
8. Note: I add no salt, since there was plenty of sodium from the condensed soup, broth, and turkey bacon, even with the low sodium varieties.
9. Note: I did not prepare the turkey bacon except to dice it, and I used UNCURED because that is how the turkey bacon we get at our supermarket comes.
10. Note: 12 potatoes makes a much thinner soup whereas 18 makes a stew with a mashed potato-like consistency.

gold potatoes, onion, onion powder, vegetable broth, condensed lowsodium, turkey bacon, garlic, garlic, black pepper, cream cheese

Taken from www.food.com/recipe/simple-slow-cooker-potato-soup-497847 (may not work)