Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup 4 lbs. russet potatoes 1 white onion, diced 5 whole garlic cloves (keep them whole) or 1/4 tsp garlic powder 7 cups Chicken broth 1/4 tsp. Black Pepper 16 oz. Cream cheese (2 blocks total) Toppings Sour Cream Cheddar cheese grated Green Onion or chives sliced Cooked Bacon crumbled Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker. Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You are now going to blend about 2/3's of the soup with the cream cheese in your blender, you may need to do this in batches. Or use an immersion blender right in your slow cooker. Season the soup with salt to taste. Serve with desired toppings.