The Works Baked Potato Soup

I was craving potato soup and looked what happened......

So yummy and I cooked it in the crock-pot too - That's a double whammy!

8 russet or baby red potatoes

3 cans (14.5 oz) chicken stock

1 chopped onion

2 garlic cloves

1/4 butter

1 tea. salt

1/2 tea. pepper

1 cup sharp cheddar cheese - grated

1 cup cream or half and half

green onions, chopped

bacon cooked and crumbled

shredded jack cheese

In a crock-pot combine, potatoes, chicken stock, onion, garlic, butter, salt and pepper. Allow to simmer for 4 hours on high or 8 hours on low.

Place soup in blender and blend on high for 3 minutes. You will probably need to blend in batches, or use a hand blender. Return soup to crock-pot; add cheddar cheese, half and half and green onions. Pour soup into bowls and top with cheese and bacon pieces.