Crockpot Cheesy Potato Soup

2 pounds potatoes, peeled and shredded*
32 ounces Chicken Stock
1 can Cream of Chicken soup
1/2 onion, diced
1 clove garlic
2 teaspoons black pepper
8 ounces cream cheese
1 cup shredded cheddar cheese (plus more for topping)
4 bacon slices, cooked and crumbled
Green onions or chives

*You can substitute one 30 ounce bag of frozen shredded hash browns

Place potatoes, Chicken stock, soup, onion, garlic and pepper in crockpot. Cook on low for 6-8 hours or until potatoes are cooked through.  Remove 2 cups from crockpot, allow to cool slightly and puree.  Returned pureed potatoes to crockpot.  Cube the softened cream cheese and mix in to crockpot along with the shredded cheddar cheese.  Stir thoroughly and resume cooking for approximately 1 hour.  

Serve topped with extra cheese, crumbled bacon and chives.

To freeze, allow soup to cool completely. Ladle in to individual serving bowls or quart size bags. Freeze flat.  To thaw, leave overnight in fridge and rewarm over low heat.

As seen on