From the Kitchens of Amy & JJ

This time of year calls for something that will “stick to your ribs” as my grandmother would say. This slow cooker soup is thick and delicious. When I brought leftovers into work, all i heard from co-workers was “That smells amazing!” Do yourself a favor and make a double batch.
Slow Cooker Baked Potato Soup
Ingredients:
6 Cups Russet Potatoes – peeled and cut into bite size pieces
1 Medium Yellow Onion – diced
3 Cloves Garlic – minced
4 Cups Chicken Broth
1 Block Cream Cheese (softened)
1 1/2 Cups Shredded Cheddar Cheese
1 Cup Heavy Cream
1/2 Cup Sour Cream
1/2 Cup Cooked Bacon Bits
1 Green Onion, green stems chopped

Add potatoes, onion, garlic and chicken broth to your slow cooker
Cover and cook on low for 6 hours
Add Cream Cheese (softened), Heavy Cream, Sour Cream, Bacon Bits and Cheddar Cheese. Cook for 1/2 hour.
Put into a bowl and add the green onion tops for look (I also add a little more shredded cheddar cheese). Enjoy!