Crockpot Potato Soup

MMMM who doesn't love a bowl of steamy, creamy potato soup! This one is fast and easy, and is a basic recipe, so you can adjust as you like! I've sprinkled cheese on top, dumped it over slightly steamed broccoli, and of course just eaten it with crusty bread. You can make it vegetarian too (see * notes at the bottom of the recipe). This is much easier with an immersion (hand) blender, but if you just have a regular blender, no problem--just be CAREFUL blending hot liquids!

8-10 hours in the crock pot on LOW

8 cups of peeled, diced potatoes (use red potatoes, in the bag....it took about 6 of those, because they are kinda small)

1 can cream of chicken soup (we use Campbell's Healthy Request)*

2 cans reduced-sodium chicken broth*

seasonings as you like: chopped onion (I'd saute it first), chopped green onion (no saute required), garlic, salt, pepper, etc. etc.

1 8oz package cream cheese (we used fat free!), softened

1. Dump the potato, soups, and seasonings in the crockpot. Cook on low for 8-10 hours.

2. Add the softened cream cheese, stir, recover. Stir it every once in awhile, until it's all melted and incorporated (there may still be some bits, but that's okay)

3. If you have an immersion blender, put it in the soup and pulse until cheese is blended in and desired consistency is reached (We like some potato chunks still in it). If you don't have an immersion blender, CAREFULLY put 2-3 cups of the soup in a regular blender, puree, and return to the crockpot.

4. Dress up as you like! Bacon bits, shredded cheddar cheese, pour it over lightly steamed broccoli.....and Enjoy!

*To make vegetarian, use cream of potato, onion, or celery soup, and vegetable broth