Slow Cooker Loaded Baked Potato Soup

• 7 cups Russet Potatoes (about 4 Large Potatoes), Chopped Into 1/2 Inch Cubes
• 1 Onion, Chopped
• 3 cloves Garlic, Minced Or Pressed
• 3 cups Chicken Stock
• 1/4 cups Unsalted Butter, Cut Into Small Cubes
• 2 teaspoons Salt
• 1 teaspoon Ground Black Pepper
• 1 cup Half-and-Half Cream
• FOR THE TOPPINGS (optional):
• 1 cup Cheddar Cheese, Shredded
• 3 slices Bacon, Cooked And Crumbled
• 1/4 cups Green Onions, Sliced

1. Combine all ingredients (except cream and toppings) in a large crock pot. Cook for 3-4 hours on high or 6-7 hours on low, until potatoes are tender.
2. Mash gently with a potato masher until soup reaches the consistency you like (I like to leave it a little lumpy). For a fully pureed soup, use a food processor to puree.Stir in the cream.
3. Pour the soup into a bowl and sprinkle on cheddar cheese, crumbled bacon and green onions.

potatoes, onion, garlic, chicken, ubc, salt, ground black pepper, cream, toppings, cheddar cheese, bacon, ubc

Taken from tastykitchen.com/recipes/soups/slow-cooker-loaded-baked-potato-soup/ (may not work)