5 pounds russet potatoes washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion diced
10 cloves of garlic minced
64 ounces 8 cups chicken stock or broth
16 oz cream cheese softened
1 tablespoon seasoned salt
optional garnishes: crumbled bacon shredded cheese, green onions

5 pounds russet potatoes washed but NOT peeled. Diced into 1/2 inch(ish) cubes 1 medium/large yellow onion diced 10 cloves of garlic minced 64 ounces 8 cups chicken stock or broth 16 oz cream cheese softened 1 tablespoon seasoned salt

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!
Yields about 10-12 servings.