Loaded Baked Potato Soup

5 lbs russet potatoes, diced not peeled
5 Tbsp TS garlic garlic
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives or shredded cheese for garnish

1. Combine potatoes, garlic garlic, onions and chicken broth in your crock pot.
2. Cook on Low for 8 hours, or on high for 5 hours.
3. Puree soup in food processor with cream cheese. (OR add cream cheese to crock pot and use a hand mixer until smooth)
4. Serve warm topped with bacon, sour cream shredded cheese & chives.

*Good for a crowd - 12+ servings

Source: The Hozmanns