Slow Cooker Potato Soup

From: Once a Month Meals

Ingredients:
5 lbs Yukon Gold potatoes, diced (peels still on)
1 1/4 cups onion, diced
10 teaspoons garlic, minced
8 cups chicken broth
16 ounces cream cheese, softened
1 tablespoon Lawry's Seasoned Salt
cheese, shredded (optional)
bacon, cooked and crumbled (optional)

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including add the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.

Alternative Freezing Directions:

Divide and place all ingredients, except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.