Crock pot potato soup

Happy late Thanksgiving! I 'm a little late I know. Since we traveled to Arizona to celebrate Thanksgiving  this year, I didn't make anything for dinner. Last year I made a pecan pie and brought it but this year I had too many things going on. I did however buy three, 10 pound bags of potatoes. They were on sale for 99cents each. The question now is what to do with them all. So, I decided to try one of the many crock pot soup recipes I've been looking at. I tried this recipe from Hannah.  It was so easy and delicious. It does make a lot of leftovers though. I would recommend cutting the recipe in half if you are making it for two.

Loaded Baked Potato Soup

Ingredients:
5 pounds russet potatoes, diced, NOT Peeled
5 Tbsp TS Garlic Garlic  (I don't have garlic garlic so I used 2 Tbsp Garlic salt and 1 Tbsp garlic powder)
1 large onion, chopped
64 oz chicken broth or stock
16 oz cream cheese
bacon, sour cream, chives, or shredded cheese for toppings

Directions:
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. (I don't have a food processor and I didn't want to use a blender so I just put the cream cheese into the crock pot and used a hand mixer. It worked great. It left a few chunks but I thought it tasted really good that way.) Serve warm topped with bacon, sour cream, shredded cheese & chives.

This recipe is pretty easy and it tastes really yummy. I was happy to find a way to use 5 of the 30 pounds of potatoes I bought.