crockpot potato soup
adapted from a year of slow cooking
5 pounds potatoes, peeled and diced
1 small onion, diced
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp red pepper
2 quarts chicken broth
2 pkgs cream cheese
crumbled bacon/cheese/sour cream (toppings!)
Add all ingredients except for last 2 to a large (6 quart) crockpot, making sure your broth cover the potatoes. Cook on low for 7 hours (or high for 3-4 hours). Mash your fork-tender potatoes or use a food processor to create a smoother consistency. If you took the potatoes out of the crockpot, place them back in there. They should be the consistency of soup or sauce at this point. Then add the cream cheese and let heat up for 30 minutes - 1 hour, stirring a few times to spread the cheese throughout the mixture.
*I thought about leaving the cream cheese out completely and opting for shredded cheese on top, but the truth is that the cream cheese is what really makes this dish taste amazing.