5 lbs russet potatoes, diced, NOT peeled
5 tablespoons TS garlic garlic (or 2 tablespoons garlic powder and 2 tablespoons garlic salt)
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives or shredded cheese for garnish
Combine first 4 ingredients in your crock pot, cook on low for 8 hours or on high for 5. Purée soup in food processor with cream cheese. Serve warm topped with bacon, sour cream, shredded cheese & chives.