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Crock pot loaded baked potato soup: 5lbs russet potatoes, diced NOT peeled, 5 tblsp TS garlic, 64 ounces chicken broth or stock, 16 ounces cream cheese, bacon, sour cream, chives or shredded cheese for garnish. Combine first 4 ingredients in your crock pot, cook on low for 8 hours or on high for 5. Purée soup in food processor with cream cheese. Serve warm topped with garnish.