This is a great baked potato soup made in the crock pot. The recipie came from one of my favorite blogs "A Year of Slow Cooking". If you enjoy using your slow cooker you should check this site out for some great recipes.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced (I used dried minced onion)
4 cloves garlic, minced (I used garlic powder)
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
crumbled bacon and green onion or chives as garnish (optional)
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. 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. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 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, and I'd assume cheddar cheese would be just delightful.
I used my blender to smooth out the soup and it was a little too smooth. I think next time I'll just use the potato masher and maybe blend 1/2 of it. I think this would also be good if you left some of the skins on the potatoes.