Well, winter makes me want soup, even if we are having a warm spell of the 70s this week!  Here is a super easy one, that used up lots of my staples!

2 1/2 lbs potatoes, washed, peeled and cubed (I used russet)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1 quart chicken broth (4 cups)
1 block (8 ounces) cream cheese
Soup toppings:  sour cream, bacon, ham, chives, green onions, cheese, etc.

  1. Place potatoes, onion and garlic in 4 quart slow cooker.
  2. Add seasonings and broth.  Stir to combine.
  3. Cook on low for 8 hours or high for 4-5 hours.
  4. Add cream cheese for last hour and place on high to melt.
  5. Prior to serving you can leave chunky, or can mash with potato masher or immersion blender.
  6. Serve with desired toppings.

Yummy, creamy and makes lots.  Easily can be doubled - I froze some for a later meal!