Slow Cooker Loaded Baked Potato Soup

• 8 large Idaho potatoes, skin-on, cut into 1-inch cubes
• 1 (32 ounce) carton chicken broth
• 1 (1 pound) loaf processed cheese food (such as Velveeta(R)), cubed
• 1 pint heavy whipping cream
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup chopped white onion
• 1 cup chopped green onions
• 1 (1 pound) package bacon

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.
4. Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.

potatoes, chicken broth, processed cheese food, cream, sour cream, cream cheese, white onion, green onions, bacon

Taken from www.allrecipes.com/recipe/259798/slow-cooker-loaded-baked-potato-soup/ (may not work)