Loaded Baked Potato Soup -CrockPot Recipe

Who doesn't love a potato soup on a chilly fall night? I looked on Pinterest to find some new recipes but in the end I just threw it all together on my own. I let it cook in the crockpot for 6 hours

This photo was taken by my father in law after garnishing his 2nd bowl of soup. It was so great that everyone had a 2nd bowl.

Loaded Baked Potato Soup

4 Russet Potatoes---I peeled and diced mine
2 Tbsp of minced garlic
1/2 medium white onion diced---WARNING: This will make you cry
2 Tbsp Butter
2 Can Cream of Mushroom
3 Can (14.5oz) Chicken Broth
8 slices of bacon---cooked and crumbled
Green Onions or Chives
Sour Cream
8 oz Cream Cheese
2 Cups Instant Potatoes (if your soup is still brothy/soupy)
Shredded Cheese

Step One: Dice your potatoes and your onion
Step Two: Put your potatoes, your garlic, your diced onion, cream of mushroom as well as the chicken broth in your crockpot.
Step Three: (Obviously by now, you would have turned on the crockpot...if not, turn your crockpot on high for 6 hours or low for 8 hours) After letting it cook for 3 hours, add in your butter and any spices. (I added in a few shakes of thyme and oregano....shhh no one knew that but now you do!)
Step Four: After cooking for 4 1/2 hours, check consistency, if needed add in the instant potatoes. (I added only 2 cups---give or take---but you can add as much as you think it needs).
Step Five: Add in the cream cheese after 5 hours of cooking. At this point you probably want to start cooking your bacon. Get it crispy...you will need to crumble it.
Step Six: Prep any other toppings. If you have real chives, cut them now. (Those may make you cry too if you cut into the onion part!)
Step Seven: Serve and garnish and don't forget......ENJOY!