Ingredients

5 pound(s) Russet Potatoes, Washed but not peeled Diced into 1/2 in cubes $
1 medium yellow onion, diced
10 clove(s) garlic, minced
8 cup(s) chicken stock or broth
16 ounce(s) cream cheese, softened
1 tablespoon(s) seasoned salt
bacon, shredded cheese for garnish

Preparation

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!