Into a slow cooker, add
Potatoes (6 2/3 cups)
White Onion (1)
Jarred Minced Garlic (1/2 Tbsp)
Butter (2 Tbsp)
Salt and Pepper (to taste)
Chicken Stock (4 cups)
Cook for 3-4 hours on high, or 6-8 hours on low.
Using a stick blender, blend the soup until smooth.
Cheddar Cheese (2 cups)
Cream Cheese (1/2 cup)
. Stir to combine. Cook on low for an additional 30 minutes.
Serve soup topped with additional cheese,
Spring Onion (1)
Bacon Bits (to taste)