Mushroom Potato Soup

Mushroom Potato Soup 6 Russet potatoes (cubed) 2 (14 oz.) cans chicken broth... 2 cups mushrooms (chopped into pieces) 1 (10.75 oz.) can cream of chicken soup (can use cream of celery) 1/2 cup chopped onion 1.5 cups greek yogurt Optional: shredded cheese, bacon bits. Sautée mushrooms. Combine combine potatoes, broth, soup, onion, and mushrooms in a slow cooker. Cover, and cook on low for 5 hours. 30 minutes before serving, add greek yogurt, stirring occasionally, until combined. Garnish with optional items