Crock Pot Potato Soup

5 lbs potatoes, peeled and diced into 1-2" chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
2 quarts chicken broth
2- 8oz containers cream cheese (I used reduced fat)
crumbled bacon and green onions or chives for garnish (optional)

directions: use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the crock. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4 hours. (I used high) The potatoes should be intact, but fork tender. I wanted my potatoes to stay in chunks, but you can use a potato masher or a hand held immersible blender to mash the potatoes in the soup.

After mashing potatoes(if you do), crumble both packages of cream cheese, and put lid back on. Cook on high for about 30 more minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion, or chives. Cheddar cheese would be awesome too!

NOTE: You can add more potatoes to make it thicker.