Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You'll want to cook this until the potatoes are tender.
Add the cream cheese to the slow cooker, you can cube it if you like, but it's not nescessary. Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches.
Season the soup with salt and pepper to taste.
Serve with desired toppings.
Video
Notes
Can I prep the potatoes the night before?You can peel and dice your potatoes the night before; place them in water, and refrigerate. Drain off the water before starting the recipe. I do this in a large bowl.Feeding a large crowd?I often make this recipe for a large crowd and cooking enough bacon is almost impossible, it goes quickly as a topping for this soup. My solution for that is to cook and crumble one pound of bacon and stir it into the soup after cooking, then everyone gets an equal amount.How can I make this recipe low fat?
Fat-free or low-fat cream cheese
Turkey Bacon
Low-fat sour cream and cheese (or leave off, still good without!)
Can I freeze this?
Most of my recipes can be put in the freezer after cooking but sadly this recipe does not work well.
The texture of the potatoes turn grainy and mealy and cream turns foamy.
If this recipe seems too big for you to finish up, cut the recipe in half. Or package up right away for a family member who lives in another household.